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–+ servings

Chili Verde

Couverts4
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Equipment

  • Saucepan

Ingredients

  • 2 small zucchini cut into 1⁄2-inch pieces (2 cups)
  • 1 large green bell pepper cut into 1⁄2-inch pieces (11⁄2 cups)
  • ½ lb small red potatoes cut into 1⁄2-inch pieces (11⁄2 cups)
  • 2½ cups water
  • ½ cup salsa verde from 12- to 16-oz jar
  • 1 can 15.5 oz white or yellow hominy, drained, rinsed
  • 1 extra-large vegetarian vegetable bouillon cube
  • 2 teaspoons chili powder
  • ¼ cup sour cream

Instructions

  • In 3-quart saucepan, mix all ingredients except sour cream.
  • Heat to boiling over high heat.
  • Reduce heat to low; cover and simmer 15 to 18 minutes, stirring occasionally, until potatoes are tender.
  • Top individual servings with 1 tablespoon sour cream.

Notes & Wine Advice

This recipe was developed using salsa verde, meaning “green salsa” that’s made with tomatillos and green chiles, versus tomato salsas that are made with jalapeños.

Nutrition values

Calories: 170 kcal
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Course; Chili / Vegetables
Diets; Vegetarian