Vegetarian Green Chili Verde

Ingredients:

Chile Verde

• 250 g of potatoes
• 250 g yams (red-skinned sweet potatoes)
• 1/4 cup extra virgin olive oil
• 1 cup chopped onion
• 4 large cloves of garlic
• 250 g of physalis
• 2 large green poblano chili peppers
• 2 tbsp. l. dry oregano
• 1 tbsp flour
• 2 teaspoons cumin seeds
• Salt and ground black pepper
• 1 can of canned corn
• 1 cup vegetable broth
• 1 can roasted green hot peppers
• For the topping: grated feta cheese, sliced ​​green onions, avocado wedges, lime wedges, and diced serrano chili
• For servingCornbread with sour milk and sour cream

Cornbread with yogurt and sour cream

• 0.5 cups (110 g) frozen butter, cut into small cubes, plus more for greasing the pan
• 2 cups corn flour
• 3/4 cup wheat flour
• 6 tablespoons of sugar
• 1 tbsp baking powder
• 1.25 tsp salt
• 0.5 tsp baking soda
• 1.25 tbsp. sour milk
• 1/3 cup sour cream
• 2 large eggs

Preparation:

1. Peel the potatoes and yams and dice them. Peel the garlic, place it on a cutting board, press it firmly with a knife, and then finely chop. Peel the tomatillos, rinse, core, and cut into small pieces. Trim the stems of the poblano peppers and remove the seeds; dice one and cut the other into quarters.
2. Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion, potato, yams, garlic, tomatillos, and poblano pepper. Cover and simmer for 8 minutes, stirring occasionally to prevent burning, until the onion softens. Stir in the oregano, flour, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Without draining, add the canned corn and vegetable broth and bring to a boil.
3. Place the canned green chili peppers in the bowl of a food processor. Add the poblano pepper strips from the saucepan, using tongs. Process until smooth. Pour the resulting sauce back into the saucepan.
4. Cover and simmer the chili for 20 minutes. Then remove the lid and simmer for 20-25 minutes, stirring occasionally, until the potatoes and yams are tender and the desired consistency is reached. Add salt and pepper to taste.
   
   Pour a dollop of chili into a bowl and garnish the finished dish. Serve with buttermilk and sour cream cornbread.
   
   Another version of the dish Vegetarian Chili with Zucchini.
   
   

   Cornbread with yogurt and sour cream

   
   Place the baking sheet in the center of the oven and preheat to 200°C. Grease a 23 cm x 23 cm x 5 cm metal baking dish with butter.
   
   In a food processor, combine both types of flour, sugar, baking powder, salt, and baking soda, and process for 5 seconds. Add the cubed butter. Process for 15-20 seconds until the butter is smooth. In a separate deep bowl, whisk the sour milk, sour cream, and eggs. Add the dry mixture from the food processor and process until smooth. Pour the dough into the prepared pan.
   
   Bake the cornbread until golden brown, about 25 minutes, then check for doneness with a toothpick. Turn off the oven and leave the bread inside for at least 30 minutes. Serve warm or at room temperature.