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🌱Vegan Chili Verde🌱

Updated: Apr 22, 2018

So here’s the story. We went to one of our favorite restaurants this Friday and they had vegan chili verde. I really wanted to try it BUT I wasn’t willing to pay the high price. So my fun mission this week was to make my own. Moral of the story, I’m not a big spender when it comes to eating out because I can make that at home 💁🏻‍♀️💅🏽😂 I posted the soup in my stories a few days ago and some asked for the recipe. Here ya go...

“Skip the broth part if you already have vegetable broth but making your own is MUCH better!”

| Ingredients


6 cups of water

Cilantro bunch

2 carrots

12-15 tomatillos

2 Serrano peppers

1 tbs cumin

Salt

12 oz. can hominy, rinsed & drained

Can of corn

Can of black beans, rinsed & drained

Toppings: avocado, radish, tortillas, lime




| Preparation

First, Boil until veggies are soft, then remove:

6 cups of water

Handful of cilantro

5 garlic cloves


2 carrots peeled and roughly chopped

Salt


Shallot, peeled

—-

Roast until golden brown:

12-15 tomatillos (skin off)

2 Serrano Chiles

—-

To the blender, add:

Chiles, tomatillos, broth, 1 tbs cumin & salt

—-

Return to large pot

Add hominy and corn.

Remove about 1/3 of soup and blend in blender, return mixture to pot.

Add beans and salt if needed

—-

Top soup with cilantro, radishes, lime, avocados, tortillas or chips.

#kitchenmiranda #sacfoodcoop #veganchileverde

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