I do indeed understand that Chili Verde is supposed to be green…as the name indicates… however, when you are dealing with a local grocer, not always can you get those green ingredients. I decided then, what a good lesson in making due and being creative this could become. So from a lack of tomatillos and the acceptance of a challenge, I bring to you a RED Chili Verde.
I unfortunately didn't get too many photos of this recipe being made. This one above is mid-mix in the food processor. I continued pulsing until those pieces of skin were completely broken down and the cilantro leaves were finely shredded
Vegetarian Red Chili Verde |
Gypsy Boots TRail |
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Prep Time
20 minutes |
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Cook Time
1 hr 20 minutes |
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Total Time
1 hr 40 minutes |
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Ingredients
- 4 medium to large tomatoes, halved
- 6 cloves of garlic
- 1-2 Anaheim chiles, halved
- 1-2 Jalapeños, chopped
- 1/2 bunch cilantro
- 2 cups broccoli, chopped
- 2 yellow potatoes, cubed
- 1 yellow onion, chopped
- 1/2 cup plain tomato sauce
- 1 tbsp tomato paste
- 1 tbsp oregano
- 3 cups water
- salt and pepper
Directions
- Place halved tomatoes, Anaheim chiles, and garlic onto a baking tray and broil for about 7 minutes until skins start to char
- Once charred, put tomatoes, chiles, and garlic into your food processor, along with Jalapeños and cilantro, and pulse until ingredients are finely chopped. Set aside
- In your soup pot, over medium heat, with a small amount of olive oil, fry the onion, broccoli, and potato until they begin to cook and soften, about 10 minutes
- Add water to the pot and make sure to scrape the bottom of pot with a wooden spoon to release anything which has stuck
- Continue to add the rest of the ingredients: the tomato mixture, tomato paste, tomato sauce, oregano, and salt and pepper
- Cover pot , bring to boil, and allow to simmer on a reduced heat for 1 hour until Red Chili Verde begins to thicken and reaches your desired consistency