Food Network favorite Giada de Laurentiis has a new cookbook out, filled with recipes and tips for healthy eating and staying fit.
“Giada’s Feel Good Food” ($32.50, hardcover, Clarkson Potter) contains more than 120 recipes from breakfasts to dinners, as well as snacks and desserts.
Try out this recipe for a spicy vegetarian green chili that contains no beans, but is hearty with two kinds of potatoes and hominy.
Poblano chiles give it a kick.
Vegetarian Chili Verde
Makes 6 servings.
1/4 cup extra virgin olive oil
2 large fresh poblano chiles, seeded; 1 diced, 1 cut into 4 strips
1 sweet potato (8 oz.) peeled and cut into 1/3-inch cubes
1 Yukon Gold potato (8 oz.) peeled and cut into 1/3-inch cubes
1 cup chopped onion
4 large tomatillos (8 to 9 oz. total) husked, rinsed, cored, and chopped
4 large garlic cloves, smashed and chipped
1 tbsp. all-purpose flour
2 tbsp. dried oregano
2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 cans (15 oz. each) hominy with juices
1 cup vegetable broth
1 can (7 oz.) diced mild green chiles
In a heavy large pot or Dutch oven, heat the oil over medium heat. Add both of the poblanos, the sweet potato, Yukon Gold potato, onion, tomatillos and garlic. Cover and cook, stirring often, until the onion is tender, about 8 minutes. Mix in the flour, oregano, cumin, salt and pepper. Add the hominy with juices and the broth and bring to a simmer.
Spoon the diced green chiles into a food processor. Using tongs, transfer the 4 strips of poblano chile from the pot to the processor. Blend the chiles until just smooth. Scrape the chile sauce into the pot.
Cover and simmer the chili over low heat for 20 minutes. Uncover and simmer, stirring often, until the potatoes are tender and the chili is thickened, 20 to 25 minutes longer. Season to taste with more salt and pepper, if desired.
Ladle the chili into bowls and serve.