CHILI VERDE VEGETARIAN ENJOY DAN:

                       VEGETARIAN CHILI VERDE by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 tablespoon olive oil

2 onions, finely chopped

4 garlic cloves, minced

1 tablespoon smoked paprika

1 tablespoon cumin

2 tablespoons EACH dried oregano, and cinnamon

1 bell pepper, fire roosted

1 sweet potatoes, peeled and cubed

8 Tomatillos

2 fresh Poblano chili

1 Anaheim pepper

2 Serrano pepper

1/2-teaspoon fresh ground black pepper

1/2-cup water

1 (28 Oz) can hominy with juices

 1 cup fresh cilantro

2 tablespoons lime juice

1-1/2-cups fresh pineapple

1/4-cup Oaxaca cheese

DIRECTIONS:

1.   Place tomatillos and chilies on a grill and char until the skin blisters.

2.   Place in paper bag and let cool, then remove black from peppers.

3.   Reserve all the tomatillos.

4.   Seed the peppers and coarsely chop.

5.   In a blender, add the tomatillos, 1/2-of an onion, 2 garlic cloves, 1/2-cup cilantro, and lime juice, set aside.

6.   Add 1/4-cup of water and blend till smooth.

7.   Add the pineapple and pulse a couple of times, season with S & P.

8.   In a stock-pot, heat the oil and when hot add the remaining onion and sauté for 5 minutes add remaining garlic and cool 1 minute.

9.   Add bell pepper, sweet potato, and hominy, cook for 3-4 minutes.

10.                Add the salsa Verde, 1/4-water and all the spices, season with salt and pepper.

11.                Cover and cook for 15-20 minutes.

12.                Stir in reaming cilantro.

13.                Serve with shredded cheese on the side.

ENJOY DAN:                             BON-APPETITE!!