October 9, 2012
vegan "pork" green chili
It snowed and frosted this past weekend. Right before the cold front swept through, we pulled a bunch of garden plants and harvested what we could. We got about 5 pounds of ripe tomatillos and another 3 pounds of unripe tomatillos. I'm not sure what to do with the unripe ones yet, but I made green chili with the ripe ones (and also gave away a bunch).
I based my vegan mock "pork" green chili recipe off this meaty recipe. In place of the pork, I used canned green jack fruit from the Asian grocery store. It's a great filler for BBQ pulled "pork" sandwiches or tacos so I figured it would be good for this application.
This chili makes for a satisfying, hearty stew, but since we have a lot of produce to eat, I stowed away half in the freezer for future burrito smothering. :)
2 - 20 oz. cans green jack fruit, drained
8 oz. mushrooms, sliced
2 large yellow onions, diced
1 head garlic, minced
1 T. cumin
1 T. salt
1 t. black pepper
4 c. veggie broth
3 lbs. tomatillos, husked, blended
1/2 bunch cilantro, blended
1/2 c. sugar
10 anaheim peppers, diced
2 jalapeño peppers, minced
2 T. Vietnamese chili garlic sauce
2 T. mushroom soy sauce
1 T. molasses
dash liquid smoke
Sauté the jack fruit, mushrooms, onion, garlic, cumin, salt, and black pepper in olive oil until the onions are translucent. Add the remaining ingredients and simmer for 1 1/2 hours or until the jack fruit chunks break apart.
Notes to self: next time I make this, I will try using roasted, pealed peppers. The skins were a little distracting and I am wondering if they made things taste bitter. I did use some less ripe tomatillos that could have contributed to the bitter effect as well... I would also have made things hotter with jalapeños instead of the afterthought of Vietnamese chili garlic sauce.