Green Chile
Vegan Chile Verde recipe with roasted Hatch chiles, tomatillos, tomatoes and spices.
Equipment
- 1 knife and cutting board
- 1 4 quart soup pot
- 1 set of measuring cups and spoons
Ingredients
- 1 cup diced onion
- 1 bud garlic, minced
- 2 TBLS vegetable oil
- ½ tsp. liquid or powdered smoke
- 1 tsp. salt
- 1 tsp. black pepper
- 2 ½ TBLS your favorite dark chile powder
- 1 tsp. cumin
- 1 tsp. cayenne powder This depends on how hot your chiles are and how hot you like your chile!
- 2 TBLS veggie base or 2 veggie bouillon cubes
- 3 to 4 cups tomatillos, finely chopped or one 27 oz. can I use a hand blender to chop them up
- 3 to 4 cups roasted chiles or one 27 oz. can of Hatch chiles diced
- 1 28 oz. can diced tomatoes
- ½ cup water
Instructions
- Heat your soup pot with 2 TBLS. of vegetable oil and add the chopped onion and garlic. Sauté until the onions are starting to soften.
- Add the spices to the pot: liquid smoke, salt, black pepper, chile powder, cumin
- Add the tomatoes, tomatillos and chiles. Bring to a boil and add the veggie broth and water. Simmer for 15 or 20 minutes, stirring often. Taste it and see if you want to add any cayenne powder.
- Serve as soup with fresh tortillas, store the rest in the refrigerator or freezer until ready to use.
Notes
This recipe freezes really well.
For 2 breakfast burritos: Take 2 large tortillas, scramble one egg, spread it in the tortillas, put 2 TBLS cooked and mashed potato, 2 TBLS green chile on top of each one and roll it up. Wrap in foil and heat in the oven, or heat in the microwave. Eat with extra salsa or green chile on the side.
Other choices to add to your burritos: beans, bacon, cooked Mexican chorizo, chopped cilantro.