2 small poblano peppers
1/2 pound tomatillos
2 garlic cloves
1/2 medium yellow onion
1/3 cup cilantro
1 lime, juiced
1/4 to 1/2 teaspoon salt
2 tablespoons ghee
½ medium yellow onion
½ pound red potatoes, scrubbed and cubed
½ teaspoon cumin
½ teaspoon dried oregano
½ teaspoon sea salt
1 to 2 cups water or broth
1 15oz can garbanzo beans, drained and rinsed
Rice, for serving
Pepitas, for serving
Cilantro, for serving
I specifically did not use my blender for this recipe. I find the high-speed blender does too good of a job by creating a creamy sauce out of the tomatillos. I like the texture and color better with the mix coming from the food processor.
Keywords: chili verde
Find it online: https://naturallyella.com/vegetarian-chile-verde/