Green Chili Verde Latin-recipe

[Guest guest]

I', gping to make this for our company St. Pat's

Potluck.

 

Green Chili Verde

 

Serve it over green spinach rotini and top it with

guacamole, or over rice.

 

1 tbsp. olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 large green bell pepper, chopped

1 pound green tomatoes, chopped

1 pound tomatillos, husked and chopped

1 tsp. dried oregano

1 tsp. ground cumin

1 tsp. sugar

1 1/2 cups water

3 cups cooked Great Northern beans or other white

beans

2 4 oz. cans diced green chiles, drained

1/4 cup chopped cilantro, for garnish

 

Heat the oil in a large chili pot over medium heat.

Add the onion, garlic, bell pepper, and tomatoes.

Cover, and cook until the vegetables begin to soften,

about 5 minutes. Add the tomatillos, oregano, cumin,

and sugar. Lower the heat, add the water, and simmer,

stirring often, until the mixture is thickened and the

vegetables are tender, about 20 minutes.

Add the beans and chiles, and simmer 10 minutes

longer, or until heated through, adding more water if

the chili becomes too dry. Garnish your servings with

the chopped cilantro.

Serves 4 to 6.

 

 

 

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