Chili Verde

washingtonpost.com

Beth Holstein

2 tablespoons extra-virgin olive oil

2 large poblano chile peppers; 1 seeded and diced, 1 seeded and cut into 4 equal strips

8 ounces sweet potato, peeled and cut into ½-inch pieces

8 ounces Yukon Gold potato, peeled and cut into ½-inch pieces

1 medium onion, chopped

4 large tomatillos, husked, rinsed, cored and chopped

4 large cloves garlic, smashed, then chopped

1 can (7 ounces) mild diced green chiles (may substitute hot chilies)

1 tablespoon flour

2 tablespoons dried oregano

2 teaspoons ground cumin

1 teaspoon kosher salt, plus more to taste

½ 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

Directions at washingtonpost.com

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