JACKFRUIT CHILI VERDE

SERVES 4 PORTIONS

1 tbsp. (15 ml) olive oil

1/2 cup (80 g) diced white onion

2 cloves of garlic, minced

1 can (20 oz., or 560 g) young jackfruit in brine, drained

1 tsp. dried oregano

1 tsp. ground cumin

1/2 tsp. ground coriander

4 Anaheim chile peppers

1/2 lb. (225 g) tomatillos, husks removed

1 Serrano chile pepper

1 fresh jalapeño

3 cups (700 ml) gluten-free vegetable broth

1 1/2 lb. (680 g) Idaho potatoes, peeled and chopped

2 tsp. salt, or to taste

1/8 tsp. freshly ground black pepper, or to taste

1 tbsp. (1 g) fresh cilantro leaves

NUTRITIONAL VALUES

Calories: 253kcal
Fat: 4.5g (0.6g S.Fat)
Carbs: 48.7g
Protein: 5.9g
Sugar: 5.5g
Sodium: 661mg

METHOD

Prepare a hot fire in a grill 190°C/375°F and oil the grill grates. Warm the olive oil in a large pot over medium heat. Sauté the onion until it is translucent. Next, add the garlic, jackfruit, oregano, cumin, and coriander, browning the jackfruit with a wooden spoon. Cook for 6 to 8 minutes, or until the jackfruit has shrunk and browned.

Grill the Anaheim chiles, tomatillos, Serrano chile, and jalapeno. Grill until all sides are charred, then transfer to a plate and cover with a larger plate or a bowl to steam off the skins. Allow the peppers to sit for 5 minutes before removing the skins, stems, and seeds. Purée the tomatillos and peppers with the vegetable broth in a blender until smooth.

Bring the chile mixture and potatoes to a boil in a large pot. Reduce the heat to medium-low and continue to cook, partially covered, for 25 minutes, or until the potatoes are tender. Season with salt and pepper to taste and serve garnished with cilantro.

RECIPE NOTES

To increase the protein content of this meal, substitute 8 oz. (225 g) steamed tempeh or pressed and cubed tofu in place of or in addition to the jackfruit and prepare it in the same manner as the jackfruit. With the addition of tofu or tempeh, the recipe will no longer be soy-free.