Green Chili Stew is an incredibly tasty blend of flavors that’s quick to put together. The little pop of lime is my favorite part!

You can tailor this recipe to your needs: roast the chilis yourself or buy canned, use the type of chilis I recommend or amp it up (or down), use fake chicken (nowadays known as “plant-based”) or use tofu. It’s up to you!!!

As Queen of Freeze, I always encourage people to make large quantities of something that freezes well (after trying it first). However, this stew is so delicious that there’s never any left to freeze so I’m not sure how well it would do. I suspect it would be fine.

GREEN CHILI STEW – makes 11 cups

• 1/2 lb corn (I use frozen)
• 1 green pepper
• 2 jalapeño chilis
• 1 serrano chili
• 1 New Mexico or Anaheim chili
• optional in place of fresh chilis: 2  4-oz cans diced mild green chilis                                                                                                 1  4-oz can diced hot green chilis
• 1½ tsp vegetable or avocado oil
• 1 large (about 3 cups) yellow onion, chopped
• 1 T garlic, pressed
• 1/2 T cumin
• 1/2 T coriander
• 1 tsp + more salt if needed, divided
• 1  15-oz can hominy, drained
• 1  15-oz can white beans (I use cannellini beans), drained
• 14 oz fresh tomatillos, chopped
• 3½ cups vegetable stock (I use homemade vegetable stock)
• 8½ oz fake chicken (I’ve used Worthington frozen ‘chicken’ log & Beyond Meat frozen seasoned ‘chicken’ – they’re both good)
• optional in place of fake chicken: 1 block of tofu, cubed
• 1/2 cup fresh cilantro, chopped
• 2 tsp lime juice (fresh or bottled)

Preheat oven to 400º Fahrenheit, rack in upper third.

Spread corn out on rimmed cookie sheet and bake in preheated 400º F oven until corn starts to brown (about 15-20 minutes). Remove from oven. If you’re using fresh chilis, turn oven to broil. Wash and cut pepper and chilis top to bottom. Discard seeds and ribs. Lay cut side down on cookie sheet.Broil until skin starts to blacken. (It only takes a few minutes, so keep an eye on it!!!). Remove and discard blackened skin. Chop skinless pepper and chilis into bite-sized pieces.

Remove and discard paper-like green cover of tomatillos. Wash tomatillos well (they feel kind of waxy) and chop into bite-sized pieces. In a Dutch oven, place the oil, onions, garlic, cumin, coriander, and 1 tsp salt. Sauté over medium/high heat 4 minutes, stirring often. Add in corn, chilis, and pepper – cook 3 minutes, stirring often. Add in hominy, beans, tomatillos, vegetable stock, and fake chicken or tofu. Turn burner to medium/high heat, bring to a boil, cover, and reduce heat to keep a simmer. Cook for 20 minutes. Stir in cilantro, lime juice, and additional salt, if needed (I usually add in 1 tsp salt).