Veggie Green Chili

I hit Efrain's a few weeks ago and was reminded of not only how much I miss Junaita's but also a good green chili.  Knowing spring is about here and shorts season is right around the corner, it seemed finding a recipe that skipped browning pork in lard was a good compromise! With that being said, here is a quick, healthy recipe to cure the craving.

Try topping this Chili Verde with diced tomatoes and cilantro and serving with a warm, homemade tortilla.

From my kitchen to yours...

Veggie Green Chili

Ingredients:


• 1 onion chopped


• 5 garlic cloves, smashed or chopped


• 1 Tbsp olive oil (or cooking spray)


• 6 cups vegetable stock


• 12 roasted, peeled, chopped green chili


• 2 Tbsp. flour or cornstarch


• salt & pepper to taste


Directions


• Turn oven to broil


• Slice green chilies in half, place chilies on cookie sheet – spray with cooking spray (broil until skin bubbles/darkens)


• Place darkened chili peppers in paper bag for 10 min.


• Sauté onion, garlic in olive oil/cooking spray
• Peel skin off chilies and dice (puree if you prefer green chili smooth)


• Add chilies and stock.


• Add salt and pepper.


• Dissolve flour or cornstarch in a cup of hot water and add, stirring to prevent lumps.


• Simmer for 45 minutes.