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One-Pot Chile Verde with Lime Crema & Radish Salsa
2 or 4 Serving Dinner

One-Pot Chile Verde

with Lime Crema & Radish Salsa

Traditional chile verde is a Mexican stew made with tomatillos, green peppers, and cubes of braised pork. Our plant-based version substitutes hearty cannellini beans, rice, and spinach for the pork. To top it off, we serve our chile verde with a drizzle of lime crema and a spoonful of peppery, crunchy radish salsa with bright cilantro and scallions.

Tags: Gluten-Free High-Protein Soy-Free High Fiber
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
680
FAT
24g
CARBOHYDRATES
95g
PROTEIN
18g

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INGREDIENTS

  1. 5 tomatillos, husked and quartered
  2. 1 yellow onion, peeled and diced
  3. 1 tsp dried oregano
  4. 1 tsp ground cumin
  5. 3 garlic cloves, peeled and minced
  6. 1/2 cup white basmati rice
  7. 6 tbsp mojo verde sauce Spicy
  8. 2 tsp vegetable broth concentrate
  9. 13.4 oz cannellini beans, drained and rinsed
  10. 2 oz teen spinach
  11. 2.5 oz cashew milk yogurt
  12. 1 lime, zested, half juiced and half cut into wedges (divided)
  13. 2 radish, trimmed and chopped
  14. 0.25 oz cilantro, leaves and tender stems chopped
  15. 2 scallions, trimmed and thinly sliced
  16. 2 tbsp + 1 tsp olive oil*
  17. Salt*
  18. Pepper*
Allergens: tree nuts (cashew), tree nuts (coconut)
Tools: Medium saucepan with lid
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
680
FAT
24g
CARBOHYDRATES
95g
PROTEIN
18g

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INSTRUCTIONS

1
Cook the tomatillos

Heat 2 tbsp olive oil in medium saucepan over medium heat. Add tomatillos and a pinch of pepper and cook until soft and brown in places, 5 to 7 minutes. Add onion and cook until soft, 3 to 5 minutes. Use back of spoon to mash tomatillos into smaller pieces. (4-servings: use ¼ cup olive oil)

2
Cook the chile verde

Add just 1 tsp oregano, just 1 tsp cumin, and garlic to saucepan with tomatillos and cook until fragrant, about 1 minute. Stir in 2½ cups water, rice, mojo verde, broth concentrate, and ¾ tsp salt and bring to simmer. Reduce heat to low, cover, and cook until rice is tender, 15 to 18 minutes. Stir in beans and spinach and cook until warmed through, about 3 minutes. Season to taste with salt and pepper. (4-servings: use 2 tsp oregano, 2 tsp cumin, 4½ cups water, 1½ tsp salt)

3
Make the lime crema and radish salsa

Whisk together yogurt and lime zest in small bowl. In separate small bowl, stir together radish, cilantro, scallions, lime juice, 1 tsp olive oil, and ¼ tsp pepper. Season to taste with salt. (4-servings: use 2 tsp olive oil, ½ tsp pepper)

4
Serve

Divide chile verde between bowls, dollop with lime crema, and top with radish salsa. Serve with lime wedges. ¡Buen apetito!

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