Go Back
Print
Vegan Chile Verde ingredients

Vegan Chile Verde

A versatile sauce that works with a range of dish from vegetarian through chicken and pork.  Its great for all seasons and works just as well with eggs for breakfast or enchiladas for dinner.  

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4

Ingredients

  • 3 tbsp canola oil
  • 1 large yellow onion
  • 4 garlic cloves
  • 2 poblano peppers
  • 2 Anaheim peppers
  • 1 green bell pepper
  • 2 tbsp chopped cilantro
  • 1 tbsp dried oregano
  • 1 cinnamon stick
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp green chile powder
  • 1 tsp cayenne powder
  • 2 cups vegetable stock
  • 8 tomatillos
  • 1/2 tsp salt
  • 2 tbsp apple cider vinegar

Instructions

  1. Chop the onion, garlic and peppers and add to large pot with canola oil.  Cook over medium heat for 20 minutes until all ingredients softened.

  2. Add spices to the pot, stir to coat and cook for another 5 minutes.

  3. Chop tomatillos into 1/2 inch pieces and add to pot, stir to coat and cook for 1 minute.

  4. Add the vegetable stock, salt and cilantro and stir all ingredients well.  

  5. Turn heat to low, cover and leave simmering for 40 minutes.

  6. Remove cinnamon stick.  With an immersion blender, blend all ingredients to a smooth paste.  You can add the cinnamon stick back to the pot if you like a slightly sweeter taste.  I generally don't bother.   

  7. Continue simmering over low heat with lid on for another thirty minutes and add the apple cider vinegar.  Cook for ten more minutes and serve.