Chile Verde/Green Chile (Vegan)

vegan-vanguard.blogspot.com

If you're a mild kind of person who doesn't want to make a big batch, only add 1 or 2 jalapenos, and 2 quarts of water. If you like things face meltingly hot, and think the more the merrier when it comes to leftovers, add 6 or more hot peppers--hell, throw in a habanero or scotch bonnet!--and use 4 quarts of water. The original recipe, of course, used pork, and I use seitan, but you could omit that and use a different thickener if you're opposed to seitan, wheat intolerant or celiac.

8 to 10 mild green chili peppers like mild hatch, poblano, or, my favorite, anaheim, washed and dried and whole

3 to 6 medium or hot chili peppers like serrano, or jalapeno, washed and dried and whole

olive or safflower oil

5 stewed or fresh tomatoes, skins peeled and discarded and flesh minced

½ to 1 yellow or white onion, diced

2 to 4 cloves of garlic

2 to 4 quarts of water (1 quart is 4 cups)

sea salt

1 lb seitan or 1 batch Easy Wheat Gluten

organic white unbleached flour

Note: Ingredients may have been altered from the original.

Directions at vegan-vanguard.blogspot.com

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