After a week-long vacation through California that involved a lot of quality Mexican meals, I decided to attempt my own at home. Don't be afraid of the number of chiles in this recipe - they're balanced out by the tomatillos, and after 2-3 hours of cooking, most of the spice is cooked out - the flavor is actually quite mild. We served this chile inside burritos initially, accompanied by seasoned rice (steamed in a rice cooker with vegetable stock instead of water, mixed with diced tomatoes, pinto beans and taco seasoning after cooking) and beans (canned pinto beans, drained and rinsed, then heated in a sauce pan with some of the liquid from the chile). The plan is to use the leftover chile on top of veggie burgers next.
- 2 Anaheim chiles, cut into 1-inch cubes
- 2 Poblano chiles, cut into 1-inch cubes
- 2-3 jalapenos, seeds removed, finely chopped
- 3 garlic cloves, peeled and finely chopped
- 1-1/2 pounds tomatillos, roasted, peeled and chopped
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 2 tbsp ground coriander seeds
- 2 bay leaves
- 1 bunch cilantro leaves, cleaned and chopped
- 4 c vegetable stock
- 2 tsp salt
- 1 tsp freshly ground black pepper
- Optional: 1 9-oz pkg. Gardein Classic Style Buffalo Wings (sauce packet discarded)
To prepare the tomatillos: Cut the tomatillos in half and place face down on a baking sheet. Broil on high for about seven minutes. Allow to cool, then chop into approx. 1-inch chunks.
Heat a splash of olive oil in a skillet over medium high heat. Place the peppers in the skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add the garlic and cook 1-2 minutes more.
Add the sauteed pepper mixture, chopped tomatillos, dried herbs and cilantro to a soup pot. Cover with the vegetable stock, bring up to a boil then reduce to a slight simmer. Cook for 2-3 hours uncovered.
If you're adding the Gardein "chicken", cut the pieces in half and add them to the stew pot for the last 30 minutes of cooking.
Adjust the seasoning to taste with salt and pepper.