Vegetarian Chile Verde

By Christian Reynoso

Updated January 14, 2026

Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.
Ready In
35 min
Rating
4(6)
Comments
Read comments

Like a chile verde with a more rustic flair, this vegetarian bean stew is satisfyingly rich, hearty and tangy, with just a kick of heat and spice. It all cooks quickly and efficiently: While tomatillos, peppers and shallots roast and become tender, the beans simmer. Eventually, everything comes together into a single pot of stew, ready for lime, sour cream and cilantro. Warm tortillas are optional, but are handy for dipping into the stew. 

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Ingredients

Yield:4 servings

  • 1 pound tomatillos, husked and rinsed

  • 1 large or 2 small poblano peppers, halved, seeded, and roughly chopped

  • 3 large shallots or 1 medium red onion, chopped

  • 6 garlic cloves, peeled and crushed

  • 1 (2-inch) piece fresh ginger, grated 

  • 1½ teaspoons ground cumin 

  • Salt and black pepper

  • 3 tablespoons 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

68 grams carbs; 440 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 15 grams fiber; 1269 milligrams sodium; 19 grams protein; 10 grams sugar

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

  1. 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. 

  2. 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. 

  3. 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. 

  4. 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.

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Ratings

4 out of 5
6 user ratings
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Comments

KS

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!

RB

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.

KS

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!

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