Manzana Chili Verde

1 lb. baby Yukon gold potatoes, 1/2 inch diced
2 T vegetable oil
1 - large yellow onion, diced finely
3 - jalapeños, seeded and sliced thinly
2 - poblano peppers, seeded and chopped finely
4 - cloves garlic, minced
3 t ground cumin
1 t dried oregano
1 t salt
1/3 C dry white wine
1 lb. tomatillos, coarsely chopped
2 - Granny Smith apples, cored and sliced thinly
2 C vegetable stock
1 C fresh cilantro
1/4 C chopped scallions
1 - can small white beans (15 oz.)
1 - lime, juice of
1 - avocado, pitted and sliced thinly

Place the chopped potatoes in a small saucepan, cover with water, and bring to a boil. Let boil, covered, for a little less than 20 minutes, until potatoes are soft. Drain and set aside.

In a soup pot over medium-high heat, saute the onion, jalapeños, and poblanos in oil for about 10 minutes, until everything is softened.

Add the garlic, cumin, oregano, and salt. Saute for one more minute. Add the white wine and tomatillos, raise the heat a bit, and cook for 5 more minutes.

Add the apples, vegetable stock, scallions, and 1/2 cup of cilantro. Lower the heat to a simmer, cover, and cook for 20 minutes.

Transfer to a blender of food processor and pulse until slightly chunky (or use an immersion blender). Add a little sugar if it's too tart.

Return to the soup pot and add the cooked potatoes and beans and simmer for a few minutes until everything is heated through. Add the remaining cilantro and lime juice, and garnish with avocados and scallions if desired.

From Veganomicon