Vegetarian Green Chile

Chile Verde with New Mexico chiles, tomatillos and tomatoes.

My friend, Brian Beamer, created this recipe for my catering company, the Lemon Sisters Market. I shared this recipe with Myra, and she used it for her Green Salsa Burritos.

This recipe is called green chile even though it has red tomatoes in it, because you are using green chiles as the basis for the recipe.

It’s a lot more work if you use fresh roasted chiles, because you have to clean the blackened skins off all the chiles. Myra used canned Hatch chiles and they work just fine. A 27-ounce can is about 3 ½ cups of chiles. Or, you could check with your favorite grocery store to see if they have roasted chiles in a package in their freezer section.

I use green chile for huevos rancheros, enchiladas, breakfast burritos with potatoes and scrambled eggs, or just eat it as a soup with fresh tortillas. So many possibilities!

Vegetarian Green Chile

Chile Verde with New Mexico chiles, tomatillos and tomatoes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Savory

Cuisine Mexican American, Southwest

Servings 2 quarts

Equipment

• knife, cutting board
• 1 four quart soup pot
• measuring cups and spoons

Ingredients

  

• 1 cup diced onion
• 1 bud garlic
• 2 TBLS vegetable oil
• 1/2 tsp. liquid (or powdered) smoke flavoring
• 1 tsp salt
• 1 tsp black pepper
• 2 1/2 TBLS dark chile powder
• 1 tsp cumin
• 1 tsp cayenne powder (optional) depends on how hot your chiles are.
• 2 tsp veggie base or bouillon cubes
• 3 to 4 cups tomatillos, finely chopped OR one 27 oz can.
• 3 to 4 cups roasted chiles or one 27 oz can Hatch chiles, diced
• 1 28 oz can diced tomatoes
• 1/2 cup water

Instructions

 

• Heat your soup pot with 2 TBLS. of vegetable oil and add the chopped onion and garlic. Sauté until the onions are starting to soften.
• Add the spices to the pot: liquid smoke, salt, black pepper, chile powder, cumin.

  Add the tomatoes, tomatillos and chiles. Bring to a boil and add the veggie base and water. Simmer for 15 or 20 minutes, stirring often.

  Taste it and see if you want to add any cayenne powder.
• Use green chile for huevos rancheros, enchiladas, breakfast burritos with potatoes and scrambled eggs, or just eat it as a soup with fresh tortillas.

  Freeze any you don't use right away.

Keyword green chiles, tomatillos, tomatoes