Chili Verde (Green Chili)
Have you ever had a really tasty salsa verde or green sauce at a Mexican restaurant? The green color and unique flavor comes from tomatillos. Tomatillos aren’t actually tomatoes, although they look kind of like a green or unripe tomato. They are their own plant from the nightshade family and produce a green fruit with a papery husk on the outside. Tomatillos lend a tangy, acidic flavor to this soup which is balanced by the freshness of the herbs and a touch of sweetness from the agave.
- 3 poblano peppers
- 2 jalapeno peppers
- 2 pounds tomatillos, outer husk removed
- 1 onion, quartered
- 1 Tbsp extra virgin olive oil
- 4 1/2 cups low-sodium veggie broth
- 2 medium potatoes, cut in bite-size pieces
- 1 zucchini, cut in bite-sized pieces
- 2 tsp. cumin
- 1/4 tsp. chili powder
- 1/2 tsp. coriander
- 2 tsp. oregano
- 2 cans pinto beans, rinsed and drained
- 1 can corn, rinsed and drained
- 1 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1 bunch fresh spinach or ~4 cups leaves
- 1 lime, juiced
- 1 Tbsp agave, or honey
- Fresh avocado slices, shredded cheddar cheese, green onions (optional)
- Preheat oven to 425 degrees F. Cover a cookie sheet with aluminum foil and spray with nonstick cooking spray. Spread the whole peppers, tomatillos and onion on the tray. Sprinkle lightly with olive oil. Roast for 20 minutes on each side. Remove from oven and blend until mostly smooth in a blender or food processor. Set aside. Meanwhile, bring veggie broth to a boil. Add potatoes, zucchini, and ground spices. Simmer 20-30 minute or until potatoes are fork tender. Add corn, pinto beans, fresh herbs and spinach. Stir in tomatillo mixture, lime juice and agave and heat through.
- Top with green onion, avocado, low-fat shredded cheese or your other favorite toppings before serving.