The best veganized recipe
This Chile verde jackfruit and garbanzos recipe is insanely delicious and easy to make. It features meaty jackfruit, hearty chickpeas and a tomatillo and Chile laced salsa verde. This dish is Mexican inspired but certainly not a traditional Chile verde. It goes well with soft, warm tortillas, rice, guacamole and any other delicious Mexican side you love. We served it with a side of mashed avocado and nopal salad for extra texture and flavor.
What is Chile verde?
Chile verde is a Mexican green stew made by slow cooking pork or chicken in a sauce made from tomatillos and green chiles. The meat is cooked until it is fall off the bone tender and has tons of flavor from cooking in the flavorful green sauce. This Chile verde jackfruit and garbanzos mimics the texture and flavor of a pork Chile verde without the meat.
Ingredients For Chile Verde Jackfruit and Garbanzos
This recipe has very few ingredients. They are somewhat specialty as tomatillos are not always easily found. You can use canned tomatillos instead of fresh but be aware that it will not taste the same. Canned tomatillos have a slightly more acidic flavor than fresh and you can cut the acid by adding ½ tsp sugar. If hatch chiles are not available substitute jalapeños if you like spicy food or poblanos if you have a milder palette.
- canned young jackfruit
- garbanzo beans
- garlic
- onion
- tomatillos
- cilantro
- hatch chiles
- salt
How to Make Chile Verde Jackfruit and Garbanzos
You can use and instantpot or a regular stovetop to make this vegan Chile verde. Obviously the instantpot will make the preparation much faster.
- Saute garlic and onion in instapot on medium or in big pot on stove until fragrant and browning 3-5 min.
- Add 1 hatch chile rustic chop and shredded jackfruit and salt lightly, cook for 2 minutes.
- Blend tomatillos, 1 hatch chile and the bottom stems of the cilantro with ¼ cup water and a pinch of salt in high speed blender until smooth then add to instapot or regular pot.
- Add garbanzos and another pinch of salt. If using instapot- pressure cook for 7 minutes. If using a pot bring to a boil and then simmer for 15 minutes stirring occasionally.
- Taste for salt, add more roughly chopped cilantro and serve with rice and tortillas.
More delicious vegan Mexican inspired recipes
Chile Verde Jackfruit and Garbanzos
Ingredients
- 20 oz young jackfruit canned, drained and shredded with fingers
- 15 oz garbanzo beans drained
- 3 cloves garlic chopped
- 1 small onion diced
- 6 tomatillos peeled
- ½ bunch cilantro
- 2 hatch chiles seeded and stemmed
- ½ tsp salt
Instructions
- Saute garlic and onion in instapot on medium or in big pot on stove until fragrant and browning 3-5 min.
- Add 1 hatch chile rustic chop and shredded jackfruit and salt lightly, cook for 2 minutes.
- Blend tomatillos, 1 hatch chile and the bottom stems of the cilantro with ¼ cup water and a pinch of salt in high speed blender until smooth then add to instapot or regular pot.
- Add garbanzos and another pinch of salt. If using instapot- pressure cook for 7 minutes. If using a pot bring to a boil and then simmer for 15 minutes stirring occasionally.
- Taste for salt, add more roughly chopped cilantro and serve with rice or tortillas.
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