Once again, having way too many green tomatoes for comfort (and after not exactly loving the fried ones), I sought after an alternative for my green tomatoes. I thought about doing a salsa verde, and then moved on to the idea of a green chili. After scouring the cooking websites for a veg friendly green chili, I found there were none, at least none that I could find. So, I took what little cooking saavy I had, looked at a bunch of non-veg recipes, and created my own.
This recipe is a bit ad-hoc, which is really how I cook. Sometimes this leaves me in a lurch, but this time it turned out rather well. It was a shame there wasn't more leftovers though. I do however have additional salsa verde in the freezer to use.
**Note on the recipe**
* the salsa verde makes about 4 cups, use 2 and freeze the rest.
*I did not count/measure how many tomatoes I used as they were all different sizes and when they come from the farm, I have no weight measurement. I used a large baking sheet and simply filled it to the brims.
Chili Verde (printable recipe)
1 t oregano 1/2 t smoky paprika 1 t cumin 2 t garlic powder 16 oz veg broth 2 c salsa verde (see below) 1 can green chilies 2 T flour 2 T oil 4 quorn chicken breasts
4 T cilantro, chopped
2 T lime juice Cook quorn chicken breasts according to directions. Heat oil in a pan and add flour, making a roux. Slowly add vegetable broth. Then add spices, green chilies, and salsa verde, mixing in cilantro and lime juice right before serving . Shred chicken once cooked through and add to the chili. Top with sour cream if desired. Salsa Verde 1/2 vadalia onion 2 cloves garlic 2 poblanos 4 green peppers green tomatoes to fill pan (2-3 pounds)
2 T olive oil salt pepper place all ingredients on a large baking tray, toss with olive oil, and roast at 375 for 45 minutes. Blend together after letting cool slightly.