Chili Verde
Equipment
Ingrediënten
- 2 small zucchini cut into 1⁄2-inch pieces (2 cups)
- 1 large green bell pepper cut into 1⁄2-inch pieces (11⁄2 cups)
- ½ lb small red potatoes cut into 1⁄2-inch pieces (11⁄2 cups)
- 2½ cups water
- ½ cup salsa verde from 12- to 16-oz jar
- 1 can 15.5 oz white or yellow hominy, drained, rinsed
- 1 extra-large vegetarian vegetable bouillon cube
- 2 teaspoons chili powder
- ¼ cup sour cream
Instructies
- In 3-quart saucepan, mix all ingredients except sour cream.
- Heat to boiling over high heat.
- Reduce heat to low; cover and simmer 15 to 18 minutes, stirring occasionally, until potatoes are tender.
- Top individual servings with 1 tablespoon sour cream.
Notes / Tips / Wine Advice:
This recipe was developed using salsa verde, meaning “green salsa” that’s made with tomatillos and green chiles, versus tomato salsas that are made with jalapeños.
Nutritional Information
Calories: 170 kcal
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