1 lb baby Yukon golds or other thick skinned potato, cut into 1/2-inch pieces (I used four medium/small potatoes)
2 T vegetable oil
1 lg yellow onion, cut into small dice
3 jalapeños, seeded and sliced thinly
2 poblano peppers, seeded and chopped into 1-inch pieces (I used bell peppers)
4 cloves garlic, minced
3 tsp ground cumin
1 tsp dried oregano (preferably Mexican oregano - I used regular and have no idea what makes the Mexican kind so special)
1 tsp salt
1/3 cup dry white wine (I used white wine vinegar)
1 lb tomatillos (about 10 small to medium ones, I used 8 lg ones)
2 Granny Smith apples, cored, quartered, and sliced thinly
2 cups vegetable broth
1 cup loosely packed fresh cilantro
1/4 cup chopped scallions, plus extra for garnish (I used green onions)
1 (15-ounce) can small white beans, such as navy or cannellini, drained and rinsed (1 1/2 c)
Juice of 1 lime
Avocado slices for garnish
Place the chopped pototoes in a small saucepan, cover with water, and bring to a boil. Let boil, covered, for a little less than 20 minutes, until the potatoes are easily pierced with a fork. Drain and set aside. Of course, you should be preparing everything else while it is boiling.
Preheat a soup pot over medium-high heat. Sauté for 1 more minute, until the garlic is fragrant. Add the white wine and tomatillos, raise the heat a bit to let the wine reduce and tomatillos release their juices, about 5 minutes. Add the apples, vegetable broth, scallions, and 1/2 cup of cilantro. lower the heat to simmer (medium-low), cover, and cook for 20 minutes.
Use an immersion blender to partially puree everything. If you don't have one, then let the mixture cool slightly and transfer to a blender or food processor; pulse until just slightly chunky. Don't forget that if you are using a blender you need to be careful not to have a steam explosion, so pulse quickly and then lift the lid to let steam escape, then pulse again and repeat.
Taste for sweetness/tartness. Tomatillos are sometimes bitter; if that is the case, add a teaspoon or two of sugar and that should level things out. Add the cooked potatoes and the beans, and simmer for a few more minutes, until everything is heated through. Add the remaining cilantro and the lime juice. Ladle into bowls, garnish with avocado and scallions, and serve.
My tomatillos were sweet, so I didn't need to add the sugar and my fingers are burning because of the jalapeño seeds I scooped out (I saw some jalapeño gloves at the Panhandler last time I was there....maybe a worthwhile investment....). I made cornbread to accompany it. It's a really tasty Sunday Chili!