80 minutes
A unique and comforting white chili featuring poblano peppers, tomatillos, and a touch of sweetness from Granny Smith apples.
Baby Yukon Gold Potatoes, cut into 1/2-inch pieces
0 lb
tablespoons
Large Yellow Onion, cut into small dice
each
Jalapenos, seeded and thinly sliced
each
Poblano Peppers, seeded and chopped into 1-inch pieces
each
Garlic, minced
cloves
teaspoons
teaspoons
teaspoons
cups
Tomatillos, papery skin removed, washed, chopped into 1/2- to 3/4-inch pieces
0 lb
Granny Smith Apples, cored, quartered, and thinly sliced
each
cups
Fresh Cilantro, loosely packed
cups
Scallions, chopped, plus extra for garnish
0 1/4 cup
Small White Beans, drained and rinsed
0 oz
Lime, juiced
each
Avocado, sliced for garnish
each
1. Cook the Potatoes
Place the potatoes in a small saucepan and cover them with water. Bring the water to a boil and cook the potatoes until they are tender, which should take less than 20 minutes. Once cooked, drain the potatoes and set them aside.
2. Sauté the Vegetables
While the potatoes are boiling, heat the vegetable oil in a large soup pot over medium heat. Add the diced onion, sliced jalapeños, and chopped poblanos. Sauté these vegetables for about 10 minutes until they have softened and the onions start to brown slightly.
3. Add Garlic and Spices
Stir in the minced garlic, ground cumin, dried oregano, and salt. Sauté for about 1 minute to allow the spices to bloom and the garlic to become fragrant.
4. Add Wine and Tomatillos
Pour in the white wine and add the chopped tomatillos. Reduce the heat slightly, and let the wine cook down for about 5 minutes.
5. Simmer with Apples and Broth
Add the thinly sliced apples, vegetable broth, chopped scallions, and 1/2 cup of the fresh cilantro. Stir everything together, cover the pot, and let it simmer for 20 minutes.
6. Partially Puree the Mixture
Using an immersion blender, partially puree the mixture directly in the pot until it reaches your desired consistency. Taste the chili, and if it needs a touch more sweetness, add a little sugar.
7. Add Potatoes and Beans
Add the cooked potatoes and the rinsed white beans to the pot. Let the chili simmer for a few more minutes to heat everything through.
8. Finish with Cilantro and Lime
Stir in the remaining cilantro and the juice of one lime to brighten the flavors.
9. Serve and Garnish
Ladle the chili into bowls, and garnish each serving with avocado slices and extra chopped scallions.
Don't skip this step. Roasting poblanos not only softens them but also enhances their flavor with a smoky depth. Char them over an open flame or broil them in the oven until blistered, then place in a bowl covered with plastic wrap to steam before peeling. This process will make the skin come off more easily.
Let your chili simmer gently on the stove to allow the flavors to meld together. This should be a slow process; a rushed chili won't have the same depth of flavor.
Give ground spices a minute or two in hot oil with the onions before adding other liquids to release the oils and flavors, making them more aromatic and flavorful in the dish.
Opt for a high-quality chicken stock, or better yet, make your own for a depth of flavor that store-bought stock often lacks.
Choose a variety like Granny Smith that will hold up well during cooking and provide a nice tartness.
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