This recipe is adapted from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero. New York, NY: Marlowe & Company, 2007. I find canned tomatillos work as well as fresh.
1 lb.potatoes, cut into 1/2-inch pieces, peeled if using russets
2 Tbsp. canola oil
1 large yellow onion, diced
3 jalapenos, seeded and sliced thinly
2 chili peppers, seed and chopped into 1-inch pieces
4 garlic cloves, minced
3 tsp. ground cumin
1 tsp. oregano
1 tsp. salt
1 lb. tomatillos, skins removed, washed, diced
2 red apples, cored and sliced thinly
2 cups vegetable broth
1 cup loosely packed cilantro
1 1/2 cup while beans (1 can), rinsed
Juice of 1 lime
Cook the potatoes in water until tender. Drain and set aside.
In a large pot saute the onion and peppers until softened and the onions are lightly browned.
Add the spices and cook for a minute until fragrant. Add the tomatillos, and cook for a few minutes so that they release some of their juices (Veganomicon adds 1/3 cup dry white wine).
Add the apples, broth and 1/2 cup of cilantro. Simmer, covered, 20 minutes.
Partially puree the chili, leaving slightly chunky. Taste for tartness, if too tart add a teaspoon of sugar. Add the potatoes and beans and simmer until heated through. Add the remaining cilantro and lime juice.
Serve with sliced avocados and chopped scallions. If you are not vegan, some cheese is a great addition.
This also makes a good dip served cold with tortilla chips.