Vegetarian Chile Verde
Updated Jan. 14, 2026
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound tomatillos, husked and rinsed
- 1large or 2 small poblano peppers, halved, seeded, and roughly chopped
- 3large shallots or 1 medium red onion, chopped
- 6garlic cloves, peeled and crushed
- 1(2-inch) piece fresh ginger, grated
- 1½ teaspoons ground cumin
- Salt and black pepper
- 3tablespoons olive oil, plus more for serving
- 2(15-ounce) cans beans, such as pinto or navy, drained and rinsed
- 1½ cups vegetable broth
- Flour or corn tortillas (optional), for serving
- Lime wedges, sour cream and cilantro leaves and tender stems, for serving
Nutritional analysis per serving (4 servings)
440 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 15 grams dietary fiber; 10 grams sugars; 19 grams protein; 1269 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Cut medium to large tomatillos into quarters and small ones in half and place in a large ovenproof skillet along with the poblanos, shallots, garlic, ginger and cumin. Season with salt and pepper, drizzle with the olive oil and toss. Roast until tender but not mushy, about 15 minutes.
- Step 2
Meanwhile, place the beans and broth in a medium pot or large skillet; bring to a boil. Turn the heat down to maintain a gentle simmer and season with salt and pepper.
- Step 3
Once the vegetables are done roasting, stir them into the pot of beans and return to a simmer. Once simmering, season again with salt and pepper to taste. Turn off the heat.
- Step 4
If using tortillas, warm them to serve alongside. Ladle the stew into serving bowls and add a squeeze of lime, a dollop of sour cream and a drizzle of olive oil, if desired. Top with cilantro.
Private Notes
Comments
This was really good! I like tomatillos a lot, but cutting back to two-thirds of a pound probably would have satisfied me, while giving the dish broader appeal. I used dried pinto beans and added a couple of chopped thin-skinned potatoes and a sliced carrot for the last 15 minutes of cooking. The root vegetables added a sweet touch and more bulk to the stew. Two roasted New Mexico chiles from the freezer gave a nice warmth. Served with cornbread.
I doubled the broth to make it a bit more of a soup and served it over rice. SO GOOD. Look it’s not the same as eating a slow-roasted pork loin, but if you squeeze your eyes shut really tight it’s close. As I am with everything I cook, be generous with the toppings!
This was yummy! Served with cilantro, lime, plain Greek yogurt and sharp cheddar cheese. I used 2 pasilla chiles, charred over gas flame and peeled, seeded and chopped. Tomatillos frozen from the garden last year, baked them to reduce liquid by 1/2. Roasted the red onion garlic and spices as directed. Better Than Bouillon vegetable broth.
We loved this. Used frozen, home grown tomatillos, which created flavorful juices when roasted. Probably doubled the spices and used coriander too. Added a can of hominy because we love it. Served with cilantro, sour cream, avocado, and cheese crisps (corn tortillas with grated jack, folded in half & pan fried).
Simple and delicious, don't be afraid try this one!
Delicious. I threw in a chopped jalapeno with the tomatillos, garlic, etc. and served with Greek yogurt. This will become a regular in my house. Thanks.