Vegan Chicken Chili Verde
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
Large potato (option)
1 cup frozen roasted corn (option)
Optional toppings: chopped cilantro, tortilla chips, vegan sour cream, avocado
Tofu sour cream, garnish
Brown rice , to serve
1. 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.
2. 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.
3. 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.
4. 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.
5. Right before serving, add chopped cilantro to pot; stir. Season to taste with salt and pepper.
6. Serve over brown rice and garnish with a dollop of tofu sour cream
Notes from Kristi Whitley
I added corn and potatoes and served over brown rice. Otherwise the chili is not hearty enough. Also, I used two large jalapeños and that made it very spicy without the rice. The sour cream is key to this dish. I may also add two cans of jackfruit next time for a more “chicken” appearance.