It’s easy being green
Classic green chili hits all the right notes. Chile verde is light, potent, tangy, and refreshing — a change from the thick and rich red-tomato based chili that sticks to your ribs. The green variety is good in winter and summer, quickly made with whatever you have on hand, or stewed for hours to develop complexity. Served hot or cold, chile verde brightens every table and tongue.
Music accompaniment
“Quererte Bonito” by Sebastián Yatra y Elena Rose
Ingredients
- 1 1/2 cup of white beans (any variety)
- 4-6 tomatillos
- 1 white onion
- 1 large chayote
- 2 celery stalks
- 1 large carrot
- 2-3 corn stalks – kernels
- 1 bunch of culantro
- 1 bunch of cilantro stems
- 1 serrano pepper
- 1 jalapeno pepper
- 1 banana pepper
- 1 poblano (or hatch) pepper
- 1 Tablespoon coriander seeds (ground)
- salt and pepper
- splash of white wine
- olive oil
- garnish: coriander leaves, radish, and limes
Make
- Soak and boil beans until al dente (or use 1 can)
- Lightly roast tomatillos and chiles in a dry skillet
- In large pot, sautee ground coriander and corn kernels in olive oil
- Finely chop onion, celery, carrot, and chayote and add to pot
- Add salt and pepper
- Sautee until onions become translucent
- Add splash of white wine
- Rough chop tomatillos, peppers, and culantro/cilantro stems and add to pot
- Sautee for a few minutes
- Add in your favorite stock or water to cover the vegetables
- Heat on a low boil until vegetables are tender (approx. 10-15 minutes)
- Add in white beans and continue, stirring occasionally (approx. 10 minutes)
- Add more stock/water and salt/pepper as needed
Serve
- Add to bowls garnished with cilantro leaves, sliced radish, lime wedges, and sliced chiles.
- Pairs with any Latin sides, crusty or flat breads, and melons.
- Serve with fruit based drinks, tequila or cachaca cocktails, or a simple sparking water with squeeze of lime.