Vegan Green Chile Stew

Fall is most definitely in the air.

School will be back in session soon, the tomatoes are ripening on the vine, and the mornings are clear and crisp.  And in New Mexico – that means the chile roasters will be in full swing on every street corner.

That’s chile with an ‘e’.  Not chili with an ‘i’.  Yes – there’s a difference.

Even here in Portland I see fresh Hatch Green Chile offered in the stores.  I bought an entire case, pre-roasted, at my local Whole Foods, just so I can freeze them for the coming winter months.

There’s just something about fresh Hatch Green Chile that screams

FALL IS ALMOST HERE!

And then I make Green Chile Stew

Hey, it’s like a tradition for us chile addicts.   It’s warm.  It’s spicy.  And the burn – must feed the burn….

For those of you who have never had the pleasure of fresh Green Chile Stew – let me fill you in.

You sit down to a hot, steaming bowl of what looks like a thick, rich, soup.  You see chucks of pork, fresh tomatoes, potatoes, little green specks of what looks like bell pepper, and onions swimming in a rich broth.  Mmm smells really good.

But after that first bite, you instantly know there’s something else.

And as the burn slowly makes it way down to your belly, and you lunge for the closest beverage you can find…..you know what those little green specks were.

Green Chile.  And it burns sooooo good.

Vegan Pork Substitutes

As soon as I bought my case of chiles, I knew the stew was coming.  But now that I’m a Brand New Vegan, how can I convert the recipe and not use animal products?  What was a good vegan substitute for pork?

Tempeh (thank you google)

I’ll be the first to admit I have never tried Tempeh before.  But after a small taste right out of the package,  both my wife and I were surprised at how good it was!  And the texture is very close to the chewiness of meat.

So Tempeh it is, and by adding a package of white button mushrooms, this should be a chunky green chile stew that you can really sink your teeth into.

You want to start by dicing a large onion and sautéing it with a full cup of Low Sodium No-Chicken Broth.  When the onions begin to sizzle, add an entire 8oz package of mushrooms and the tempeh, and cook until the liquid is just about gone.  Add in 4-5 cloves of chopped garlic, some oregano, a little cumin, and a 1/4 cup of flour and stir to combine.

This is your base for the stew.  Go ahead and let this simmer for a minute or two constantly stirring things up.

Now you can add in the rest of the broth, water, tomatoes, potato, and seasonings and bring it to a simmer.  Go ahead and adjust your seasonings here before you add the chile, because once that’s done – well your taste buds will be slightly compromised….

Chiles

It’s chile time.  Go ahead and add your freshly peeled and chopped Green Chile.

Warning:  Don’t say I didn’t warn you.  Handling fresh chiles with your bare hands and then touching sensitive body parts can be extremely disastrous (not to mention pretty darn painful).  Wear gloves.  And yes – in a pinch your kitchen sink can be used as an emergency eye wash – I know.

If you’re new to the chile thing – I suggest you get mild chiles if you can.  Start with a 1/2 a cup, give it a stir, and taste.  I used 1 full cup of medium and mild mixed and it was plenty spicy for me.  (a little too much for the wife)

Want it hotter?  Add more chile!  Or use some medium chiles.  Or hot if you’re brave.  Yes, Hatch Green Chile comes in Mild, Medium, and Hot.

I know what you’re thinking…..can I just use those little cans of green chiles I see in the stores?  In a pinch, yes, but the flavor will be totally different.  Those little cans are usually Anaheim Peppers and are totally different in heat and flavor compared to Hatch.  But – if you must – start off with a couple of 8oz cans and adjust from there.

The Burn

What is it about this ‘burn’ I keep talking about that would make you WANT to eat this stuff.  Why go through the torture you ask?

There is physically something about the oil in these chiles, called “capsaicin” that is physically addicting.  Eating chile causes our body to produces chemicals called endorphins – and these act on brain cells in the same way that opium-derived drug morphine does.

As a result, you feel good…..in a sadistic kind of way

Print Vegan Green Chile Stew

Prep time:  30 mins

Cook time:  1 hour

Total time:  1 hour 30 mins

Serves: 8

Serving size: 

Calories: 

Fat: 

A warm hearty green chile stew that centers on freshly roasted Hatch Green Chilies. Using tempeh and mushrooms as a meat substitute makes this a healthier option. Perfect for the chilly fall days to come. Ingredients

• 1 large white onion
• 3 cups low sodium no chicken broth - divided
• 8oz package of white button mushrooms
• 7oz package of tofurky tempeh
• ½ teaspoon oregano
• ½ teaspoon ground cumin
• 3-4 large cloves garlic - chopped
• ¼ cup flour
• 15oz can no salt added diced tomatoes
• 1 large potato - cubed
• 1 cup roasted green chiles, chopped
• 1 cup water

Instructions

1. Saute onion and tempeh in 1 cup of broth until softened
2. Add mushrooms and cook until liquid is almost evaporated
3. Add garlic and the seasonings and simmer for 1 minute
4. Add flour and stir to combine
5. Simmer for 1 minute constantly stirring
6. Slowly add remaining broth, water, tomatoes, and potato and stir to combine
7. Add chiles ½ cup at a time to desired heat level
8. Salt and pepper to taste

Notes Peeling and cleaning the chiles will be a big part of your prep time. 3.2.1311