Roasted Poblano and Tomatillo Spicy Tortilla Stew

This is a delicious recipe for a spicy vegetarian stew that is both healthy and satisfying. The broth is inspired by the flavors of green enchilada sauce, as it would taste if totally from scratch. Add a ton of fresh veggies and herbs, and ta-da! Even if you eat meat, you will not miss it. Almost like a southwestern stew, feel free to modify add-ins to your taste, and to share any changes you made. Enjoy!

Roasted Poblano and Tomatillo Spicy Tortilla Stew

2 Poblano Chiles, roasted, steamed, peeled, and pitted (instructions below)

20 ripe tomatillos, husked, washed, and halved

2 cubes vegetable bouillon

2 T olive oil

2 t oregano

2 medium onions, diced

1 can pinto beans, drained and thoroughly rinsed

2 ripe tomatoes, diced

¼ t of ground cumin

1 cup frozen sweet corn

1 avocado, sliced

1 orange, red, or yellow bell pepper, julienned

1 handful of fresh chopped cilantro

1 lime, juiced

3-4 cloves of garlic, minced

The first step to this recipe is to roast both the poblano chiles as well as the tomatillos. Preheat the oven on broil. Clean the peppers and place them on a clean baking pan. Put them in the oven and turn them until all of their outer skin in black and blistering. Take them out and put them in plastic bags, let them sit for 5-10 minutes. Take them out and peel off their outer skin and gut them. Set these aside.

While letting the chiles set, tune your oven down to 450°F, and spread the tomatillos across the baking pan. Turn them and let them cook until their sides are a golden brown and blistering, takes about 10-13 min.

Turn the oven down to 350°F. Take the flour tortillas and slice them into thin strips. Place on baking pan and put in oven till crispy as desired, about 10 minutes. Set aside

In large soup pan, combine the bouillon cube and four cups of water over a high heat. Set aside.

In a medium frying pan, heat oil on medium-high. Add onions and two cloves of garlic. Cook until lightly browned and transparent. Add tomatillos, chiles, 1 cup of broth, oregano, and a pinch of salt. Bring to a low heat simmer and let cook and break down for 10-15 minutes, until thick. Stir in ½ a cup of cilantro along with the lime juice. Blend until viscous.

Take the blended mixture and add it to the broth. Season this mixture with remaining garlic and cumin. Bring to a boil, and then reduce the heat to a low simmer. Add the beans, tomatoes, bell pepper, and corn. When ready to eat, garnish with avocado, cilantro, and tortilla crisps. Yums ♥

Introduction

As a young adult in the United States, I have recently become much more aware of how critical good choices in nutrition and exercise can affect your life in very a variety of ways. I have decided to start this blog to help give myself accountability for these choices, as well as use it as a place to share healthy, successful recipes I have used and created, to evaluating different exercise products on their effectiveness as compared to price, as well as share all the healthy, delicious food items I try and show how I used them. Although I am into being healthy and am a vegetarian for my own reasons, I tend to have discriminating taste that doesn't allow for cheap replicas or bland foods. Hopefully, by making my journey to nutritional enlightenment, I can help others make positive changes in their own lives. Till next time.

♥ , Kennedy.