Monday, March 16, 2009

Vegetarian Green Chile Stew

I'm feeding 14 people chili tonight, and made the vegetarian version based on this recipe from Gourmet, which includes ground pork and chicken broth. I used fake meat; LightLife Gimme Lean Crumbles, how's that for a name? - my cat, who can't read (I don't think she can, anyways), fished the crumble-impregnated wrappers out of the trash, the same way she does for hamburger meat, or deli meat, or stinky cheese.

Green Chili Without Pork

  • 1 medium white onion, peeled and quartered
  • 2 - 3 jalapeño chiles, stemmed and quartered, including seeds if they're mild
  • 2 garlic cloves, peeled
  • 1 3/4 cups vegetable broth
  • 3 TBLS vegetable oil
  • 12 oz. Gimme Lean Crumbles
  • 1 teaspoon ground cumin
  • a pinch of salt
  • 1 (14- to 15-oz) can white hominy (also called pozole), rinsed and drained
  • 1/3 cup finely chopped fresh cilantro
Suggested Accompaniments: your choice of toasted hulled (green) pumpkin seeds; crumbled feta; grated pepper jack, Radish-Jicama Relish

Purée onion, chiles, and garlic with 1/2 cup broth in a blender ot food processor.

Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown the crumbles, stirring and breaking up clumps with a fork. Transfer to a bowl.

Add remaining 2 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Stir hard and scrape up any browned bits from the bottom of the pan. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.

Add crumbles, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with pumpkin seeds, relish, and cheese.

Jicama radish relish:
  • 1 small jalapeño pepper, stem removed, seeds removed if desired, diced
  • 6 small radishes, washed, halved and thinly sliced
  • 1 small jicama (about 5 ounces), peeled, sliced, and cut into ¼-inch strips
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • 1 small bunch cilantro, cleaned, large stems removed, chopped
  • A pinch or two of Kosher salt and freshly ground black pepper to taste
  • Drizzle of honey to taste
Combine all ingredients in a bowl, and mix with a fork.

This is from a fish taco recipe by Sanford Amato, that appeared in the Milwaukee Journal - I thought it'd be good on the chili. I can't believe how fast the meat chili went - there's just enough vegetarian left to maybe make some tacos, with another batch of this relish.

Here's my bowlful:

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