Vegan chicken chile verde

Ingredients

• 6 vegan chicken breasts
• 6 potatoes
• 6 cloves of garlic
• 3 jalapeños
• 2 cups (c) of vegetable broth
• 1 ½ pounds (lbs) of tomatillos with the husk on
• 1 pound (lb) of Anaheim chiles
• 2 bunches of cilantro
• 1 bunch of green onions (scallions)
• 1 large white onion
• 1 tablespoon (tbsp) of ground cumin
• 1 tablespoon (tbsp) of ground coriander
• 1 tablespoon (tbsp) of black pepper
• 1 tablespoon (tbsp) of granulated garlic
• 1 tablespoon (tbsp) of dry oregano
• 1 tablespoon (tbsp) of chile powder
• Olive or vegetable oil
• Salt to taste
• Black pepper to taste

Directions

1. Dice the vegan chicken breasts into large pieces
2. Remove the roots from the green onions
3. Rough chop the green onions
4. Rough chop the cilantro
5. Remove the ends of the garlic cloves
6. Dice the white onion into small pieces
7. Peel the potatoes
8. Dice the potatoes into large pieces
9. Place the tomatillos, anaheim chiles, jalapeños, and some oil in a large bowl.
10. Toss the ingredients in the bowl to coat the vegetables with oil.
11. Place on a hot grill to char the skins of the vegetables.
12. Remove the vegetables from the grill and place in a sealed container to steam.
13. Remove the skin from the Anaheim chiles and jalapeños. Be sure to leave the skin on the tomatillos.
14. Put the peppers, tomatillos, garlic cloves, cilantro, and green onions in a blender or food processor.
15. Puree the vegetables, adding oil as necessary.
16. In a clean bowl, combine the ground cumin, ground coriander, black pepper, granulated garlic, dry oregano, chile powder, and a little oil to make a paste.
17. Toss the diced vegan chicken in the bowl to coat the pieces. Make sure the pieces are evenly coated.
18. Heat a large pot.
19. Once heated, add ¼ cup (c) of oil.
20. Add the vegan chicken and spice mixture to the pot.
21. Sear the pieces until they are golden brown.
22. Add the vegetable mixture to the pot.
23. Reduce the heat to medium and bring to a simmer. Do not let it boil.
24. Simmer for 15 to 20 minutes.
25. When the mixture starts to thicken, add the vegetable broth and the potatoes.
26. Cook until the potatoes are fork-tender. When a fork is inserted into a piece of potato, it should slide off.

Notes