Instant Pot Green Chile with Garbanzos
- Dairy Free
- Gluten Free
Why we love it:
- 1 teaspoon Kosher Salt
- 1⁄4 teaspoon Black Pepper (freshly cracked)
- 1 Tablespoon Ground Cumin
- 1⁄4 teaspoon Cinnamon
- 1 teaspoon Dried Oregano
- 1 Tablespoon Chili Powder
- 1⁄2 teaspoon Cornstarch
- 1 Yellow Onion
- 3 cloves Garlic
- 1 Poblano Pepper
- 1 Green Bell Pepper
- 1 Jalapeño (optional)
- 1 pound Tomatillos (or 1 28-ounce can, if you can’t find them fresh)
- 2 cups Garbanzo Beans (dried, see subs for canned option)
- 1 cup Water
- 8 Corn Tortillas (or more)
- 1⁄3 bunch Cilantro
Stir together all of the spices and cornstarch: kosher salt, freshly cracked black pepper, ground cumin, cinnamon, dried oregano, chili powder and cornstarch. Set aside.
2. ONIONS + GARLIC
Slice the onion in ½, then in thin strips - julienned. Mince the garlic. Add both to the bowl of the Instant Pot.
Dice the poblano and green bell pepper in a small dice. If you like a little heat, dice and add the jalapeño, omit if you prefer it mild. Add to the pot.
If you found them fresh, peel off the paper husks. They’ll be sticky underneath, rinse that off in a colander. Dice in half and add to the pot.
If using a can, just open it and add them in.
Rinse the dried beans and check them over to make sure there aren’t any stones hiding out.
Add the spice blend to the pot, along with the dried beans. Stir it well.
Add the water and give everything a stir. Add the lid and turn it on.
Instant Pot - sealed, high pressure, for 35 minutes
Slow Cooker - on high, cook for 6 hours
Traditional Dutch Oven Method
*I’d only do this method with a can of garbanzo beans or follow the vegetable instructions. Or if you use dried, you’ll cook the beans separately first*
Heat a Dutch oven over medium heat and add a drizzle of oil. Add the onions and garlic. Then the peppers. When they’re seared, add the tomatillos. Add water. Cover and simmer for about 25 minutes, stirring occasionally, or until the stew has thickened. If you’d like to puree it do that now, then add the beans.
Regardless of which method you’ve used, you have some choices. You can carefully puree the chile a little bit with a handheld blender for a smoother consistency, but try not to get all of the beans, you want some texture. Or, mash with a potato masher (for what it’s worth, I don’t puree mine. I love the texture and color of the soup without the puree). If you’re using canned beans, it’s easier to puree completely then stir in the beans and return to a simmer.
Gently warm tortillas over a gas flame on the stove top, in the toaster oven or regular oven, or between damp paper towels for 20 seconds in the microwave.
Serve in large bowls with tortillas for scooping and dipping. Garnish generously with cilantro.