Chili Verde

When I came back from vacation, I asked Adam if there was anything specific he wanted me to pick up from the grocery store. The only request he had was for avocados. Guacamole was on the menu, and I had to find something to go with it. I found a delicious chili verde recipe that, although it takes a bit of work, was definitely worth it. Even though this recipe says it serves 4, it makes a ton of chili! I've had it for several meals and I've barely made a dent in it. It may have to go in the freezer soon so I can have some fantastic meals on a quick weeknight.


Chili Verde (Vegetarian Planet, Didi Emmons)

1 lbs. dried navy beans
6 Anaheim peppers
4 poblano peppers
3 to 4 jalapeno peppers
2 Tbs. olive oil
2 medium white onions, chopped fine
4 garlic cloves, minced
1 Tbs. ground cumin seeds
1 Tbs. ground coriander seeds
2 lbs. tomatillos, husked and chopped
kernels from 3 ears corn (about 2 cups)
1 red bell pepper, seeded and chopped fine
1/4 cup hulled, unsalted pumpkin seeds, chopped
2 Tbs. tequila (optional)
juice of 1 lime
1 1/2 tsp. salt
fresh-ground black pepper to taste
1/2 cup chopped cilantro
2 Tbs. sour cream

1. Soak the beans overnight, or use the quick-soak method: Boil the beans in plenty of water for 5 minutes. Remove the pan from the heat, and let the beans soak for 1 hour.
2. Drain the soaked beans, and rinse them well with cold water.
3. Char the chile peppers (all three varieties) over a low flame, using tongs to rotate them so they char evenly. (If you do not have a gas stove, roast the peppers in a 450 oven for 15 mintues or until the skins are blistering.) Let the peppers cool, then remove their skins, and chop the flesh into small pieces. Reserve the seeds from the poblanos and jalapenos if you like a spicy chili.
4. In a large pot, heat the oil over medium heat, and add the onions and garlic. Cook them for 5 minutes, stirring occasionally. Add the cumin and coriander, and cook for 2 minutes more. Add the rinsed beans and 2 quarts water. Bring the chili to a boil, turn down the heat, and simmer the chili for 1 1/2 hours, stirring every now and then and adding a little water periodically to keep the beans covered.
5. When the beans are almost soft, stir in the chopped roasted peppers (including the jalapeno seeds, if you like), the tomatillos, the corn, and the red bell pepper. Simmer for 30 minutes more. Then add the pumpkin seeds, tequila (if you're using it), lime juice, salt, pepper, and cilantro. Serve the chili in bowl, each garnished with a dollop of sour cream.
The leftover chili will keep well for 4 to 5 days in a tightly sealed container in the refrigerator; it also freezes well.