Vegetarian Green Chili with Queso Fresco

October 11, 2011

This recipe for vegetarian green chili with queso fresco is the perfect dish for a cold way.  The warm flavors of poblano and tomatillo peppers taste like sunshine and you will be whisked away to the beaches of Mexico.  Both chiles are mild in flavor and should be roasted before added to the soup.  This intensifies their flavor and highlights their sweetness.  Serve this fantastic chili with a couple of quesadillas and you will have a fiesta in your mouth.

Vegetarian Tomatillo and Poblano Chili
Recipe from Top of the Apple


6 poblano peppers

1 pound tomatillos, husks removed

2 tablespoons olive oil

6 garlic cloves, thinly sliced

1 large white onion, halved and sliced

1 bay leaf

1/4 teaspoon ground cumin

2 bouillon cubes (I use Rapunzel)

3/4 cup chopped cilantro

1 lime

2 teaspoons salt

1 teaspoon dried epazote or oregano

1/2 cup hulled pumpkin seeds

1 (35-ounce) can hominy*, rinsed and drained

2 (15-ounce) cans white beans, rinsed and drained

Queso fresco, for garnishing

Radishes, for garnishing

For full recipe instructions, click here

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My Green Junction's picture

Looks and Sounds Yummy!

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