Recipe Category
Perfect fall stew! Veganized version of a Food Network recipe.
Preparation time
50Minutes
Cooking Time
50Minutes
Number of Servings
4
Difficulty
Medium
Ingredients
Tomatillo Salsa
1 1/2 lbs tomatillos (6 to 8 medium)
1 large poblano pepper
1 large Italian pepper
3 cloves garlic, peeled
1 large white onion, peeled and slice 1/2 inch thick
1/2 cup chopped fresh cilantro
Salt and pepper
Chili
2 tbsp olive oil
1 large yellow onion, roughly chopped
1 lb "sausage" (Field Roast-apple sage)
1 1/2 tsp dried Mexican oregano
3 cloves garlic, finely chopped
1 15 ounce can hominy
1/2 cup chopped fresh cilantro
2 cups chopped butternut squash
2 cups chopped sweet potato
1 bunch Swiss chard
1 15 can white beans (optional)
Recipe Steps
Make the salsa: Preheat the broiler. Husk and rinse tomatillos. Put all salsa ingredients (except cilantro) on a rimmed baking sheet. Broil a few inches from the heat, turning everything once, until the tomatillos are softened and slightly charred, about
Transfer the vegetables to a blender. Add the cilantro and puree until smooth.
Make the chili: Heat the oil in a large pot. Add the onion, cook for 4 minutes. Add the sausage, cook until browned, about 10 minutes.
Stir in the oregano and garlic and cook for 3 more minutes.
Stir in the tomatillo salsa, hominy (undrained), cilantro, squash, sweet potato, and white beans (if using). Bring to a boil and simmer for 15-20 minutes. Add swiss chard towards end of cooking time. Taste and season with salt, if necessary. Top with cila