Vegan Chile Verde

Indulge in a bold and hearty twist on a classic with this Vegan Chile Verde, a flavor-packed plant-based dish that’s as vibrant as it is satisfying. Featuring a medley of roasted green bell peppers, poblano peppers, jalapeños, and tangy tomatillos, this recipe creates a smoky, zesty sauce that’s blended to perfection. Shredded jackfruit adds a meaty, tender texture, making it the ideal filling for tacos, pairing with rice, or scooping with warm tortillas. Infused with a fragrant blend of cumin, oregano, and coriander, and finished with a burst of fresh lime juice and cilantro, this Vegan Chile Verde is a delicious, wholesome option for any dinner table. Ready in just over an hour, it’s a must-try for anyone seeking a plant-based Mexican-inspired meal bursting with authentic flavor.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 large, diced green bell peppers
• 2 large, diced poblano peppers
• 2 large, seeded and diced jalapeño peppers
• 6 medium, husked and quartered tomatillos
• 1 large, chopped yellow onion
• 4 minced garlic cloves
• 2 cans (20 oz each), drained and rinsed canned jackfruit in brine
• 4 cups vegetable broth
• 0.5 bunch, chopped fresh cilantro
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons avocado oil
• 1 juiced lime

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the diced green bell peppers, poblano peppers, jalapeño peppers, and tomatillos on a baking sheet. Drizzle with 1 tablespoon of avocado oil and toss to coat evenly.

Step 3

Roast the vegetables in the preheated oven for 20-25 minutes, or until the tomatillos and peppers have softened and gained some color.

Step 4

While the vegetables are roasting, shred the jackfruit using a fork to break it into pieces resembling shredded meat.

Step 5

In a large pot or Dutch oven, heat the remaining 1 tablespoon of avocado oil over medium heat. Add the chopped onion and minced garlic, and sauté for 5-7 minutes until the onion becomes translucent.

Step 6

Add the shredded jackfruit to the onion and garlic mixture, and cook for another 5 minutes, stirring frequently.

Step 7

Once the roasted vegetables are done, transfer them to a blender along with half of the cilantro. Add 2 cups of vegetable broth and blend until smooth.

Step 8

Pour the blended mixture into the pot with the jackfruit, then add the remaining 2 cups of vegetable broth, cumin, oregano, ground coriander, salt, and black pepper.

Step 9

Bring the chile verde to a simmer over medium-high heat, then reduce the heat to low and let it simmer gently for 15-20 minutes, stirring occasionally.

Step 10

Stir in the lime juice and the remaining cilantro. Adjust seasoning with additional salt or pepper, if desired.

Step 11

Serve the Vegan Chile Verde hot, garnished with extra cilantro, and enjoy with rice, tortillas, or your favorite sides.

Nutrition Facts

Serving size	(3164.3g)

Amount per serving	% Daily Value*
Calories	1379.4

Total Fat 39.9g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 8634.6mg	0%
Total Carbohydrate 244.8g	0%
Dietary Fiber 56.0g	0%
Total Sugars 56.2g
Protein 45.9g	0%

Vitamin D 0IU	0%
Calcium 626.6mg	0%
Iron 20.6mg	0%
Potassium 7543.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.6%

Protein: 12.1%

Carbs: 64.3%