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!
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.