Vegetarian Chile Verde

Indulge in the vibrant, smoky flavors of Vegetarian Chile Verde, a plant-based take on the traditional Mexican stew. This recipe combines roasted poblano and jalapeño peppers with tangy tomatillos to create a luscious green sauce that’s the heart of the dish. Tender cubes of zucchini, creamy white beans, and fragrant spices like cumin and oregano simmer in a rich vegetable broth for a hearty, wholesome meal. Finished with a burst of fresh lime juice and garnished with cilantro, this stew is as refreshing as it is satisfying. Perfectly suited for busy weeknights or cozy dinners, it’s ready in just an hour and is delicious paired with warm tortillas or fluffy rice. If you’re searching for flavorful vegetarian Mexican recipes, this dish is a must-try!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 Poblano peppers
• 1 Jalapeño peppers
• 1 pound Tomatillos
• 1 medium White onion
• 4 Garlic cloves
• 2 small Zucchini
• 2 cups Vegetable broth
• 1 can (15 oz) Canned white beans
• 0.5 cup Cilantro
• 1 teaspoon Ground cumin
• 1 teaspoon Oregano
• 1 Lime
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Line a baking sheet with parchment paper. Place the poblano and jalapeño peppers on the sheet, and roast them in the oven for about 20 minutes, turning halfway through, until they're blistered and charred.

Step 3

While the peppers are roasting, remove the husks from the tomatillos and rinse them under warm water to remove the sticky residue. Cut the tomatillos into quarters.

Step 4

In a blender, combine the prepared tomatillos, garlic cloves, and cilantro. Once the peppers are done roasting, add them to the blender after peeling off the charred skin and removing the seeds. Blend the mixture until smooth and set aside.

Step 5

In a large pot, heat the olive oil over medium heat. Dice the onion and add it to the pot, sautéing for about 5 minutes until translucent.

Step 6

Cut the zucchini into 1/2-inch cubes and add them to the pot. Cook for another 3 minutes, stirring occasionally.

Step 7

Pour in the blended tomatillo-chile mixture along with the vegetable broth. Add the cumin, oregano, salt, and pepper.

Step 8

Drain and rinse the white beans, then add them to the pot.

Step 9

Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 20 minutes, allowing the flavors to meld together.

Step 10

Squeeze the juice of one lime into the pot and give it a final stir.

Step 11

Taste and adjust with more salt or lime juice, if needed.

Step 12

Serve hot, garnished with fresh cilantro if desired. This dish pairs wonderfully with warm tortillas or over a bed of rice.

Nutrition Facts

Serving size	(2095.5g)

Amount per serving	% Daily Value*
Calories	1545.7

Total Fat 37.5g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 7845.3mg	0%
Total Carbohydrate 252.2g	0%
Dietary Fiber 56.5g	0%
Total Sugars 59.3g
Protein 67.1g	0%

Vitamin D 0IU	0%
Calcium 603.8mg	0%
Iron 19.9mg	0%
Potassium 5851.6mg	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: 20.9%

Protein: 16.6%

Carbs: 62.5%