Chili Verde
GoogleServings: 4
Ingredients:
- Poblano peppers: 3 large
- Jalapeños: 6 medium-sized
- Onion: 1 large, finely chopped
- Garlic cloves: 4 minced
- Cumin powder: 2 teaspoons
- Chili powder (ancho chilies): 1 tablespoon
- Tomatoes, crushed fresh: 2 cups
- Vegetable broth or water: 4 cups
Directions:
Preheat a large pot over medium-high heat. Dry roast the poblano and jalapeño peppers until their skins blister, about 1 minute per side.
Cool slightly before removing seeds (remove stem as well if desired). Chop into small pieces.
Related Products:
🍅 Tomatoes
🧅 Onions
🧄 Garlic
