Chili Verde

• 2 tablespoons extra-virgin olive oil
• 2 large poblano chili peppers; 1 seeded and diced, 1 seeded and cut into 4 equal strips.  I like to roast and peel these first.
• 8 ounces sweet potato, peeled and cut into 1/2-inch chunks.  This does not have to be precise
• 8 ounces Yukon Gold potato, peeled and cut into 1/2-inch pieces
• 1 medium onion, chopped
• 4 large tomatillos, husked, rinsed, cored and chopped
• 4 large cloves garlic, minced
• 1 can (7 ounces) mild diced green chilies 
• 1 tablespoon tapioca flour, or cornstarch
• 2 tablespoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup no-salt-added vegetable broth
• 2 cans (30 ounces total) hominy, with juices
• 1 can (14 or 15 ounces) no-salt-added white cannellini beans, rinsed and drained.  You can also use garbanzo beans instead.

DIRECTIONS

Heat the oil in a large, heavy-bottomed pot over medium heat. Once the oil is hot, add the poblanos (diced and strips), the sweet potato and Yukon Gold potato, onion, tomatillos and garlic. Cover and cook until the onion is tender, about 8 minutes.

Spoon the diced green chilies into a mini-food processor or blender, along with the 4 poblano strips from the pot. Puree until smooth, then pour into the pot.

Stir in the flour, oregano, cumin, salt and pepper, then add the broth, the hominy and juices and the beans, stirring to incorporate. Reduce the heat to medium-low; cover and cook for 20 minutes, stirring occasionally. Uncover and cook until the potatoes are tender and the chili has thickened, 10 to 20 minutes. Taste, and add salt as needed.