How to make:
Vegan Chicken Chili Verde
Get cozy with a bowl of this Vegan Chicken Chili Verde! It’s made with roasted tomatillos, poblanos, and jalapenos, plus shredded jackfruit to substitute shredded chicken. A little spicy and very flavorful!
Prep Time:
15 mins
Cook Time:
50 min
Total Time:
1 hour 5 minutes
Author:
Yield:
6 1x
Rating:
Ingredients
- 1 pound tomatillos, husks removed, rinsed and halved
- 2 poblano peppers, core removed and halved
- 2 jalapeno peppers, seeds removed and halved
- 1 tablespoon cooking oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 14-ounce can jackfruit (in brine or water)
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 cup HERDEZ® Roasted Salsa Verde (Medium)
- 2 cups vegetable broth
- 1 bunch cilantro, chopped (some reserved for topping)
- Salt and pepper
- Optional toppings: chopped cilantro, tortilla chips, vegan sour cream, avocado
Instructions
- On a baking sheet, place tomatillos, poblanos, and jalapenos. Broil on high for 10 minutes. Let cool for 5 minutes, then transfer vegetables to a blender. Blend until almost smooth.
- In a pot over medium heat, add oil. When hot, add onion. Cook for 5-7 minutes, until onion begins to brown. Add garlic; cook for 1-2 minutes, until fragrant.
- Drain jackfruit. Add to pot with onion and garlic. Break up large pieces with a wooden spoon. Cook for 5 minutes, stirring, breaking apart jackfruit pieces and “shredding” the jackfruit. Add oregano and cumin; cook for 5 minutes.
- To the pot, add blended vegetables, HERDEZ® Roasted Salsa Verde (Medium), and vegetable broth. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
- Right before serving, add chopped cilantro to pot; stir. Season to taste with salt and pepper.
Find it online: https://www.emilieeats.com/vegan-chicken-chili-verde/