Roasted Vegetable Chile Verde

Tomatillos are in season and these little flavor bombs of tangy goodness make salsa, soup, and this Roasted Vegetable Chile Verde that are out of this world. Cubes of sweet potato that are barely tender add heft to this light dish and a subtle sweetness to offset the tartness in the tomatillos. The combination is absolutely delicious, we assure you.

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Roasted Vegetable Chile Verde

Roasted Vegetable Chile Verde

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 68 Servings 1x
  • Category: Entrees
  • Method: Oven Roasting and Stove Top
  • Cuisine: Mexican


Roasted Vegetable Chile Verde


  • 12 tomatillos, rinsed and husked 
  • 5 large garlic cloves (do not peel)
  • 2 poblano peppers, halved lengthwise and deseeded
  • 2 medium sweet potatoes, peeled and cut into bite-sized cubes
  • 2 cups sweet onion, finely chopped
  • 1 can low-sodium chickpeas, drained and rinsed
  • 1 serrano pepper, halved lengthwise and deseeded (use two if you like it hot)
  • 2 cups unsalted vegetable broth
  • 2 cups packed cauliflower florets
  • 2 tbsp extra-virgin olive oil, divided
  • 2 tsp ground cumin
  • 1 1/2 tsp dried Mexican oregano
  • 1 tsp ground coriander
  • 1/8 tsp ground black pepper
  • 1/2 tsp salt, more to taste after cooking
  • Optional toppings and garnishes: Diced avocado, cilantro, red or green onions, shredded cabbage, lime wedges.


  1. Place tomatillos in a large bowl of cold water and soak for 5-10 minutes before removing husks. Rinse sticky residue from skins, then halve four of the tomatillos and dice the other four. 
  2. Place oven rack in top position and preheat oven to 425 degrees F. Line two large rimmed baking sheets with foil and place garlic and cauliflower on one side of one sheet with peppers, cut side down, on the other half. Drizzle garlic and cauliflower with a tablespoon of oil, flip to coat, and cover with a piece of foil. Place halved tomatillos cut side down, on the other sheet. Roast 15-20 minutes, until the pepper and tomatillo skins begin to brown and blister, and cauliflower is tender. 
  3. While the vegetables are roasting, prep all other ingredients. 
  4. Heat a large pot with a heavy bottom over medium heat, add tablespoon of oil and onions. Cook until onions begin to turn translucent, then add the sweet potatoes and diced tomatillos. Cover and reduce heat to medium-low, stirring as needed, for about 5 minutes, then add one cup of the broth along with the salt and spices and stir again. Cover and bring to a low simmer. The roasted vegetables should be ready by now. 
  5. When vegetables are done roasting, carefully remove skins from the garlic and discard. Add the garlic cloves, roasted vegetables, and any liquid from the pan to a blender or food processor and pulse until smooth (add part of the remaining cup of broth if needed). Add to the simmering pot. If using a blender or pitcher style processor, pulse any remaining broth to rinse the mixture and add to the pot. Otherwise, scrape food processor bowl and add second cup of broth directly to the pot and stir well. 
  6. Simmer covered for 5 minutes, then uncover and simmer, stirring regularly and checking potatoes for tenderness. As soon as potatoes become fork tender, add the chickpeas, stir, and reduce to low heat. Cook 5 more minutes, then serve.


Refrigerate in an airtight container up to 5 days.

Freeze in airtight containers up to 3 months. 



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