Hey Chile-Heads! I hope you all are still enjoying the new year. Today I’m going to be showing you my brand new recipe for Vegan Green Chile Stew. You’re gonna taste all the classic flavors of Traditional NM Green Chile Stew ( • DELICIOUS Green Chile ... ) but this recipe substitutes pork with jackfruit and is packed with vegetables. This new year, we’re giving you nutritious options and recipes that you can meal prep to make your week even smoother. Even if you’re not vegan, be sure to share this recipe with your vegan family & friends. You’re gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican and Mexican cuisine, and even to visit more New Mexican restaurants here in Albuquerque. If you have any New Mexican/Mexican dishes you would like to see me cook on this channel, or any NM restaurants you'd like to see me visit, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
________________________________________________________________
LET'S KEEP IN TOUCH!!
Blog: redorgreen10.blogspot.com/
Social Media Links: linktr.ee/redorgreen​​​​​
Buy all Sadie's products at sadiessalsa.com !
Check out our article in Los Foodies Magazine:
losfoodiesmagazine.com/red-or...
DID YOU MAKE THIS RECIPE? Share a photo of it on Instagram with the #redorgreen​​​​​​​​​​​ and tag me -- I might just share it with my followers! :)
______________________________________________________________
Green Chile Stew - Vegan/Vegetarian Option
Ingredients:
1 tbsp vegetable oil
¼ diced onion
1 clove garlic, pressed
1 can jackfruit/ or 12 oz frozen
4 red potatoes diced into 1 inch cubes
4 cups vegetable broth
3 carrots diced
1 cup chopped green chile
1 cup chopped can tomatoes
1 ½ tsp salt
1 medium zucchini diced into 1 in. cubes
cornstarch swirlie (1 tbsp cornstarch & ¼ cup water)
Directions:
Heat 1 tbsp vegetable oil in a medium to large pan. Add ¼ diced onion and cook for about 2 minutes. Next add 1 can of jackfruit and cook for 5 minutes. Now add 1 clove pressed garlic and cook until fragrant. Mix in 4 diced red potatoes, 4 cups vegetable broth, 3 carrots diced, 1 cup chopped green chile, and 1 cup chopped can tomatoes. Bring up to a boil. Once boiling add 1 ½ tsp salt, cover and cook until potatoes have softened and you can stick a fork through them. Now add the 1 medium diced zucchini and cornstarch swirlie and cook for an additional 5 minutes. The broth will thicken. It is ready to serve. You can meal prep the stew for the week, or freezed it for up to a month. Enjoy!
______________________________________________________________
Music From this Video:
Music: Boo Boogie - Stuart Bogie • Boo Boogie - Stuart Bo... ​​​​​​​​​​​
Guitar Miniature No. 1 in D major by Steven O’Brien / stevenobrien​​. .
Creative Commons - Attribution 3.0 Unported- CC BY 3.0
Free Download / Stream: bit.ly/steven-obrien-g​​​​​​​...
Music promoted by Audio Library • Guitar Miniature No. 1... ​​​​​​​​​​
Filmed and Edited by:
Bree Enriquez ( / breeenriquez​​​​​ )