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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. 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.

Tags: Gluten-Free High-Protein Soy-Free Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
45 min
CALORIES
640
FAT
9g
CARBOHYDRATES
116g
PROTEIN
22g

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INGREDIENTS

  1. 8 oz tomatillo, 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
  8. 2 tsp vegetable broth concentrate
  9. 13.4 oz butter beans, drained and rinsed
  10. 2 oz teen spinach
  11. 2.5 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
  12. 1 lime, zested, half juiced, half cut into wedges (divided)
  13. 2 radishes, trimmed and diced
  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*
  19. *Not included
  20. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  21. For full ingredient list, see Nutrition.
  22. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nuts (cashew, coconut)
Tools: Medium saucepan with lid
SERVINGS
PREP & COOK TIME
45 min
CALORIES
640
FAT
9g
CARBOHYDRATES
116g
PROTEIN
22g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the tomatillos

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)

2
Cook the chile verde

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)

3
Make the lime crema and radish salsa

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)

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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