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T-Kat’s Chile Verde

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 6-8 cups 1x


Vegan version of Chile Verdes!   Even your pork loving friends will be amazed at this deliciously savory and hearty dish! 



For Verde Sauce:

  • 1 1/2 pounds of tomatillos (about 8 or 9), husks removed
  • 4 cups organic vegetable broth
  • 2 serrano peppers
  • 2 jalapeno peppers
  • 2 poblano peppers 
  • 1 1/2 cups cilantro, stemmed
  • 1/4 onion
  • 1 1/2 cloves of whole fresh garlic, peeled
  • 1 additional clove of whole fresh garlic, peeled
  • 1/2 onion julienned

For Chile:

  • 2 medium russet potatoes, peeled and cubed into bite size pieces
  • 1 bag of Butler brand soy curls
  • 1/2 onion, julienned
  • 2 teaspoons oregano
  • 2 teaspoons fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 2 tablespoons flour (I used a gf brown rice flour)



Preheat oven to 475°.

  1. Add tomatillos to a lined baking sheet and roast for 15-20 minutes, or until browned. Remove from oven to cool.  When cooled slice in half. 
  2. White tomatillos are in the oven; add broth, whole peppers, 1/4 onion, and 1 1/2 cloves of garlic to a large saucepan and bring to a boil. Reduce heat, and simmer on medium for about 15 minutes. 
  3. Remove vegetables, and immediately add them to a prepared ice bath, making sure to cover them adequately.
  4. Drain cooking stock into a large mixing bowl or another large vessel, BUT DO NOT DISCARD. 
  5. Once vegetables have cooled, and ice has melted, remove vegetables from the ice bath (do not discard that water either).
  6. In a mortar, add boiled garlic and one additional clove of fresh garlic (not boiled) with 1/2 teaspoon salt. Using the pestle, grind garlic into a fine paste. 
  7. Seed all peppers and cut them into thin strips. Add to blender. Slice boiled onion and add to blender with cilantro. Add garlic paste and blend until smooth. (I needed to add just a bit of my stock water to thin out).  If there is room, begin to add tomatillos, and blend.  If not, blend tomatillos separately and then add to blended pepper mixture. 

To make Curls:

  1. Add the ice water used to cool the pepper mixture to a sauté pan and add soy curls. Boil until curls have softened, about 5-8 minutes. Do not overcook. Drain soy curls. 
  2. Heat a dutch oven over medium heat and add oil. When the oil is warmed, add julienned onion and soy curls (you may need to do this in batches). Cook until onions and curls have browned. About 5-7 minutes.
  3. When browned, remove curl/onion mix from dutch oven and toss in 2 tablespoons of flour. (I wanted a gluten-free version, so I used brown rice flour). Set aside. 
  4. In the same pan, reduce heat  to medium and add the sauce from the blender. 
  5. Add 3 cups of reserved cooking stock, oregano, garlic powder, salt and pepper, and diced potatoes. 
  6. Bring to a boil, then reduce heat. Cook until potatoes have softened, about 20 minutes. 
  7. Add soy curls, and cook until warmed through and chile has thickened.  Taste for seasoning and serve. 
  8. Garnish with pickled red onion, fresh cilantro, and plain vegan yogurt. 
  9. Serve with very lightly fried corn tortillas. Enjoy! 

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