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.
Nutrition (per serving)
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INGREDIENTS
- 5 tomatillos, 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 cannellini beans, drained and rinsed
- 2 oz teen spinach
- 2.5 oz cashew milk yogurt
- 1 lime, zested, half juiced and half cut into wedges (divided)
- 2 radishes, trimmed and chopped
- 0.25 oz cilantro, leaves and tender stems chopped
- 2 scallions, trimmed and thinly sliced
- 2 tbsp + 1 tsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
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)
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)
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)
Divide chile verde between bowls, dollop with lime crema, and top with radish salsa. Serve with lime wedges. ¡Buen apetito!
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