Chili Verde

Loved by vegetarians and non-vegetarians alike! Also gluten-free! Ingredients:

• 1/4 cup olive oil
• 1 cup chopped sweet onion
• 1 8-oz red or Yukon gold potato, peeled, and cut into 1/3-in cubes
• 1 8-oz sweet potato, peeled, and cut into 1/3-inch cubes
• 2 TBS of chopped garlic
• 2 large cubano peppers, stemmed, seeded: 1 diced and 1 cut into 4 strips
• 2 TBS dried oregano
• 1 TBS brown rice flour
• 2 tsp cumin seeds
• Kosher salt and black pepper
• 1 28-oz can of hominy with juices (you can substitute 2 15-oz cans of chickpeas with juices)
• 1 cup vegetable broth
• 1 7-oz can diced mild green chiles
• Garnishes, such as crumbled feta cheese and lime wedges

Directions: Heat the oil in a heavy, large pot over medium heat. Add the onions, potatoes, yams, garlic, and cubanos. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the hominy (or chickpeas) with the juices and the broth and bring the chili to a simmer. Place the green chiles in a processor. Using tongs, transfer the tips of the cubano peppers from the pot to the processor; blend just until smooth. Scrape the chile sauce into the pot. Cover and simmer the chili 20 minutes. Uncover and simmer until the potatoes and yams are tender and the chili is reduced to the desired consistency, stirring often, 20 to 25 minutes longer. Season with more salt and pepper, if desired. Ladle the chili into bowls and serve with garnishes. Serves 4 to 6.