Chili Verde con Jackfruit

I put it on nachos. Because, duh.

Green Chili is a big deal in the Southwest, specifically in New Mexico and Colorado.  I recently went on a road trip that lead me to New Mexico for the first time, and I was inspired to try making my own green chili for the first time.  I know that my version isn’t particularly traditional, which is why I hesitate to associate it with the New Mexico style stuff.

This is a dish I’ve been desperately wanting to make, but the trip was the final spark.  And wow, I am sure glad I did.  I want to eat this always.  Every day.  On everything.  Forever.

Ingredients

  • 3-3.5 pounds of tomatillo
  • 3 hatch green chilies
  • 3 jalapeños (or less, I mean, whatever)
  • 1 pasillo pepper
  • 1 green bell pepper
  • 2 bunches of spring onions, with the thin green tops and stringy bottoms trimmed off
  • 1/2 yellow onion
  • 1 head (yeah) of garlic
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1 14oz can unsalted diced tomatoes, drained
  • 3 14 oz cans (or ~24oz pre-drained) young jackfruit in water, drained and rinsed
  • 2-3 sprigs of cilantro

Equipment

  • Oven
  • Slow Cooker
  • Immersion blender, or other blender to transfer into

Directions

  1. Preheat the oven to 425º.  Peel the tomatillos and wash them, all of the peppers, and green onions.  Pat dry and lay out on lightly oiled baking sheets.  Cover the peppers and green onions.  Place the sheets into the oven for 30 minutes.  After 30 minutes, I  turned down the oven to 350º, flipped everything over, and left it all uncovered.  30 more minutes in the oven, and everything was soft and browned.
  2. While all of that roasting is happening, chop up the half yellow onion and peel the head (yeah) of garlic.  Toss them into the slow cooker on low.
  3. Once everything is out of the oven, pull the tops off of the peppers and give them a rough cut or two.  Ultimately, I used an immersion blender (you could chop everything up really small and then roast it, adjusting times accordingly, or use other methods of blending), so everything was a pretty rough chop.  I tossed all of the roasted goodies into the slow cooker, and blended it up.
  4. Next, I added the drained tomatoes, salt, and cumin.  I let this sit on low in the slow cooker for about 6 hours, but that was just because I still had to run out and get jackfruit.
    1. You could easily just let it sit on high for a few with the jackfruit and cilantro in it so it’s done sooner!
  5. Once I added the jackfruit and cilantro, I turned the slow cooker on high, and let the chunks hang out for about 2 hours.
  6. Finally, shred the jackfruit into bits and stir.  Check for seasonings, and put on top of everything.