Traditionally, New Mexican Green Chile Stew is made with pork, but you’ll never miss the meat in this delicious stew. It also doesn’t traditionally have beans in it, but I decided to add some black beans for more protein, and they’re perfect in this stew. You may replace them with pinto beans if you prefer, either one will be delicious.
I had not had this dish in several years, so it was time for me to finally make it Vegan, and once again enjoy one of my favorite stews. It’s one of the dishes I always crave when the weather turns colder, so I don’t know why it has taken me until now to make it, but it was worth the wait! This stew is so simple to make, and packed full of delicious, soul-warming, stick-to-your-ribs flavor, it will become a fast favorite in your house. You’ll want to give this one a try as soon as possible.
VEGAN GREEN CHILE STEW
1 lb. roasted New Mexico green chile; cleaned & chopped
4 medium russet potatoes; 1-inch dice with skins
1 large yellow onion; diced
1 can fire-roasted diced tomatoes
1 can black beans; rinsed & drained
1 cup frozen corn kernels
6 cups vegetable broth (about 1 1/2 boxes)
1 cube Edward & Sons Not Chick’n Bouillon
1 Tbsp vegetable oil
1 Tbsp garlic powder
1 Tbsp oregano
1 tsp ground corriander
1 tsp cilantro
Salt & pepper to taste
1. Heat oil in a dutch oven or other large pot, over medium heat. Add onion and saute slowly until tender and turning brown.
2. Increase temperature to medium-high. Once the heat has increased, add green chile and allow the moisture to cook off a little. Deglaze the pan by adding about 1 cup of broth and scraping the bottom of the pan.
3. Add tomatoes, beans, corn and remaining broth, and bring to a boil. Add potatoes, bouillon cube, garlic powder, oregano, corriander, cilantro, salt, and pepper. Reduce to a simmer and allow to cook for about 15 – 20 minutes, or until potatoes are fork-tender.
4. Serve with warm flour tortillas on the side and enjoy!