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. In our plant-based version, we substitute hearty butter 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.
INGREDIENTS
- 8 oz tomatillo, husked and quartered
- 1 yellow onion, peeled and diced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 3 garlic cloves, peeled and minced
- 1/2 cup white basmati rice
- 6 tbsp mojo verde sauce
- 2 tsp vegetable broth concentrate
- 13.4 oz butter beans, drained and rinsed
- 2 oz teen spinach
- 2.5 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 1 lime, zested, half juiced, half cut into wedges (divided)
- 2 radishes, trimmed and diced
- 0.25 oz cilantro, leaves and tender stems chopped
- 2 scallions, trimmed and thinly sliced
- 2 tbsp + 1 tsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Heat 2 tbsp olive oil in medium saucepan over medium heat. Add tomatillos and a pinch of salt and 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-serving meal: use 4 tbsp olive oil)
Add oregano, cumin, and garlic to pan 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-serving meal: use 4½ cups water, 1½ tsp salt)
Whisk together yogurt, lime zest, and a pinch of salt in small bowl. In separate small bowl, stir together radish, cilantro, scallions, lime juice, 1 tsp olive oil, ¼ tsp pepper, and a pinch of salt. (4-serving meal: use 2 tsp olive oil, ½ tsp pepper)
Divide chile verde between bowls, dollop with lime crema, and top with radish salsa. Serve with lime wedges. ¡Buen apetito!
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