🌱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.