The other night at work, in the cafeteria, they were serving chili verde with pork. Now, obviously I did not get any, but I was sure taken in by the smell. The spices put off such a wonderful smell. I decided I needed to try and make a plant based version.
I have learned this last week there are so many different ways of making this. Some put corn in, some use all jalapenos, and there are different spices for almost everyone. So I was pretty comfortable making this recipe as I wanted. I mean, the definition of chili verde is green sauce with chili peppers, and this was green and had peppers. :)
Since my daughter is the only member of my family that likes spicy food, I decided to use a milder chili pepper. I think the end result was just right. Still had a little bit of kick, but not enough to chase away my family.
I made this in my slow cooker. I am sure you could make it in the instant pot, or even just on the stove top. I found that slow cooking the jackfruit allowed me to break them down and have them get soft. Plus, I love using my slow cooker. :)
I hope you enjoy this recipe and enjoy.
2 medium yellow onions, peeled and cut into quarters
2 large anaheim chili peppers, washed
1 lb. tomatillos, peeled, washed, and cut in half
1 tablespoon chopped garlic
2 cups good veggie broth
1 large bunch cilantro
2 20 ounce cans of young green jackfruit in brine
1 4 ounce can of chopped, roasted green chili
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon paprika (you could use smoked here too)
1/2 teaspoon black pepper
2 teaspoons Mexican oregano
2 teaspoons onion powder
2 teaspoons garlic powder
Alright, lets start with preheating your oven to 450°.
On a baking sheet lined with parchment or a silicone pad, place your cut onions, tomatillos, and two anaheim peppers.
Place in the hot oven for 30 minutes.
While those are in the oven, open the two cans of green jackfruit, and rinse in a colander.
After rinsing, bring to a cutting board and cut into cubes.
Place into your slow cooker.
When the veggies in the oven are done, remove from oven and let cool for a couple minutes.
When the peppers are cool enough to handle, I skinned them under running water. I also removed the seeds.
Place all the veggies from the oven into a blender. Add the veggie broth and all the spices, the cilantro, and the can of chili peppers.
Blend on high for about a minute, until you have a nice semi-chunky sauce.
Pour the sauce into the slow cooker, and mix with the jackfruit.
Turn the slow cooker to low for 8 hours, or high for 4. I found the longer and slower it cooks, the softer the jackfruit gets. Now, cover and walk away.
About 1 hour before the above time is up, take a potato masher and squish all the jackfruit down. This will cause it to shred and become like "pulled pork".
Right before serving, you could put a slurry of 1/2c water and 1 tablespoon corn starch to make this a thick mix.
THAT IS IT. This recipe is done. Now, you just need to decide what to put this wonderful dish over. I put over some rice and it was so good.
This recipe is basic, and you can add things you enjoy, like roasted corn (Thanks Claudine) or anything else you desire.