Vegetarian Green Chili with Queso Fresco
By: Leah Rodrigues
Published: 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
Ingredients:
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

Comments:
My Green Junction
October 11, 2011

Looks and Sounds Yummy!