Potato Chile Verde with White Rice and Refried Beans

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INGREDIENTS
For the potato chile verde
  • 2 lbs Anaheim chili peppers, cut into 2-inch pieces
  • 2 jalapeño peppers, sliced
  • 4 garlic cloves, minced
  • 1 small onion, sliced
  • 1/2 bunch cilantro
  • Oil
  • 2-3 Yukon Gold potatoes, chopped
  • 1 tbsp. cumin
  • 1/2 cup Herdez Salsa Verde (used to add some tomatillo into the sauce)
  • 1/4 tbsp. salt
  • 1/4 tbsp. pepper
For the white rice 
  • 2 cups basmati rice, rinsed and dried
  • 2 tablespoons unsalted butter 
  • 3 1/3 cups water 
  • 1 teaspoon salt
  • Frozen corn
For the refried beans (Instant Pot)
  • 1 small onion, chopped 
  • 4 cloves garlic, minced 
  • 1 pound dry pinto beans, sorted and rinsed 
  • 6 cups water 
  • 1 teaspoon chili powder 
  • 1 teaspoon cumin 
  • 2 teaspoons salt, or to taste
  • 1 bunch cilantro stems

DIRECTIONS
  1. For the potato chile verde: Add Anaheim chilis and jalapeños to a large pot; cover with water and bring to a boil. Then, turn down to a simmer and let simmer for about 30 minutes. In the meantime, heat oil in a large non-stick pan over medium heat. Add the potatoes and cook, undisturbed, 10 minutes, to brown the sides. Flip the potatoes and continue cooking, about 20 more minutes, until potatoes are soft. Then, add the garlic and cook about 1 minute more. Set the potatoes aside. Once the peppers are finished simmering, remove the peppers with a slotted spoon, reserving the cooking water. Process the peppers with the cilantro in a blender until liquified. Add some cooking water if needed to thin the sauce. Add the sauce to a large pan and sprinkle in the cumin, salt and pepper. Mix in the Herdez Salsa Verde. Simmer for 1 hour. Add the potatoes and simmer for 10 minutes longer.
  2. For the white rice: Melt butter in a pot over moderate heat. Add rice and cook, stirring, until rice is toasted. Stir in water and salt. Bring to a boil over high heat. Once water is boiling, reduce heat to low and cook, covered, about 20 minutes. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Add the frozen corn and then cover for an additional 5 minutes to defrost the corn. Fluff rice gently.
  3. For the refried beans: Sauté the onion and garlic with a small amount of water in the Instant Pot until fragrant. Then, add all of the remaining refried bean ingredients to the pot. Lock the lid on the Instant Pot, ensuring the valve is set to "sealing." Set to manual, high pressure for 35 minutes. Once the timer goes off, allow the pressure to release naturally. Transfer about 2 cups of liquid to a bowl to reserve. Blend the beans using an immersion blender, adding in more cooking liquid if needed. The beans will thicken as they cool.

* Have leftover ingredients? Make freezer burritos!


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