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Vegetarian Green Chili Stew is the perfect hearty fall and winter dinner made in the slow cooker or Instant Pot! It’s made with jackfruit, homemade Tomatillo Green-Chili Salsa, and green chiles and served over cilantro lime rice! All you need is 10 minutes to prep!
Green chili stew is a popular dish in the western United States, with most recipes typically stemming from New Mexico versions and Colorado versions. If interested, you can read about the history of the green chile debate between the two!
You’ll often find there is no one version that’s considered the original version, however this green chili stew is generally made with pork, Hatch green chiles, tomatillos, tomatoes, cilantro, chicken stock, and sometimes cubed potatoes.
Since this version is naturally vegetarian, vegan, and gluten-free, please note that this dish is not authentic!
It is however, very flavorful, easy to prepare, hearty, and customizable.
Why This Recipe Works
- Jackfruit is the perfect vegetarian and vegan substitute for pork shoulder.
- Slow cooking this jackfruit stew on low over 8 hours allows it to develop so much good flavor without any work on your end!
- More authentic versions of green chili stew can be incredibly labor and time consuming. Using my 5 minute tomatillo salsa recipe instead of fresh tomatillos and chiles majorly cuts down on the prep time without sacrificing any flavor.
Ingredients and Substitutions
- Jackfruit – A fruit that typically grows in tropical regions on jack trees. This recipe uses canned jackfruit, which is very mild in flavor and has a meat-like texture, making it the perfect substitute for pork. There is no good substitute for jackfruit in this recipe.
- Tomatillo Chili Verde Salsa – I recommend using my homemade salsa for this recipe. It only takes a couple of minutes to prepare in the food processor and is so much better than store-bought salsa. If needed, substitute with jarred salsa verde.
- Hatch green chiles – For easy prep, I used a 4 ounce can of diced green chiles.
- Vegetable broth – I like to use Better than Bouillon vegetable base paste mixed with water but you can use any vegetable broth (use low sodium, if desired!).
- Potatoes (optional) – I did not use potatoes in the version of the photos, but I do love adding them for a heartier, thicker stew. If using, I’d recommend gold or red potatoes.
- Cornstarch (optional) – A lot of versions of this stew use flour to thicken this stew, but in favor of keeping it gluten free, I used cornstarch. You could also use cornmeal for an even thicker stew.
Step by Step Instructions
I prefer to make this jackfruit stew in the slow cooker as I think this method creates a more flavorful stew, however you can make a pressure-cooked version in the Instant Pot as well if you’re short on time (full instructions in the recipe card).
- First, prepare the Tomatillo Green-Chili salsa, then come back and prepare the rest of the stew.
- Rinse and drain the jackfruit. Make sure to buy the jackfruit variety that is canned in brine, not syrup. Jackfruit in syrup is meant for desserts and will absolutely not work here.
For this stew, you can either leave the jackfruit chunks whole, or you can shred them into a more pulled pork-like texture. For the photos, I left the jackfruit whole, however I think shredding it makes the jackfruit more flavorful tasting as it can absorb the stew flavors better. - Add the oil, jackfruit, salsa, green chilies, minced garlic, diced onion, vegetable broth, and potatoes (if using) to the crockpot. Give it a good stir, then add the lid and allow to slow cook over 8 hours!
- When the stew has 20-30 minutes more to cook, stir in a cornstarch slurry, or cornmeal, if desired to thicken.
- Once ready, enjoy the jackfruit green chili as is or serve over rice, with tortilla chips or even warm corn tortillas.
Recommended Toppings
There are tons of toppings to enjoy with this jackfruit stew and really help elevate the flavor. Customize it to your taste or what you’ve got in the fridge. A few ideas:
- Roasted Chili Corn Salsa (this is amazing with this stew!)
- Avocado slices
- The Best Cashew Sour Cream (substitute store-bought sour cream)
- Lime wedges
- Cilantro
- Green onion
- Vegan cheese shreds
Frequently Asked Questions
Green chili stew is typically a thinner style stew. If you want it thicker, I recommend shredding the jackfruit as it will absorb more of the liquid, including potatoes as the starches in potatoes will naturally thicken your stew, and using either the cornstarch or cornmeal at the end! You can also serve it over rice to make it thicker as well.
Absolutely! This would make for an amazing make-ahead freezer meal. Cook the stew as usual, allow to completely cool, then freeze in a freezer safe ziplock bag.
No, this stew is fairly mild. If you prefer a spicier version, consider adding 1 diced jalapeño to the slow cooker.
Yes, absolutely. This chili will last for about 5 days in the refrigerator and the flavor even gets better over time.
If you do not create a cornstarch slurry and instead just add cornstarch to the pot, it will be difficult to dissolve and will likely just form clumps in the jackfruit stew. Making a slurry first guarantees the cornstarch will disperse evenly in the stew and thicken it properly.
Tips for Success
- Make sure to thoroughly rinse the jackfruit. The brine flavor the jackfruit is soaked in is strong and can linger in your dish if not thoroughly rinsed.
- I really recommend using my salsa recipe instead of a jarred salsa verde. Jarred salsas can vary widely in flavor will greatly change the taste (and color) of the stew.
- Use potatoes if you prefer a hearty stew or don’t want to serve it over rice.
- Don’t skimp on the toppings! Loading up green chili stew with toppings is what really makes this dish amazing.
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Vegetarian Green Chili Stew
Ingredients
- 1 tablespoon avocado oil omit for oil-free version
- 2 (14.5 ounce) cans jackfruit in brine
- 1 tomatillo chili verde salsa recipe see notes for substitutes
- 1 (4 ounce) can fire-roasted diced green chilies
- 2 cups vegetable broth use low sodium, if preferred
- 2 cloves garlic minced
- 1 small yellow onion thinly sliced
- 4 cups gold potatoes cubed (optional). Can also use red potatoes
- 1/4 cup cornstarch or cornmeal optional: to thicken
For serving (optional)
- cilantro lime rice
- tortilla chips
- corn tortillas
Topping ideas (optional)
- corn salsa
- avocado slices
- cashew sour cream
- cilantro
- red onion diced
- vegan cheese shreds
- lime wedges
Instructions
Slow Cooker Instructions
- Prepare the tomatillo chili verde salsa.
- Drain and rinse the jackfruit thoroughly. You can either leave the jackfruit chunks whole or shred the jackfruit into a pulled pork texture for this recipe. The shredded version will yield a thicker stew.
- Add the oil, jackfruit, salsa, diced green chilies, vegetable broth, minced garlic, sliced yellow onion, and potatoes (if desired) to the slow cooker. Stir well to combine.
- Slow cook on low for 8 hours.
- In the last 30 minutes or cooking, stir in a cornstarch slurry or cornmeal. This will help thicken the stew. Cornmeal will add a more nutty, textured flavor whereas the cornstarch will be more neutral in flavor.
- Serve as is or over rice, with tortilla chips or corn tortillas with desired toppings.
Instant Pot Instructions
- Prepare the tomatillo chili verde salsa.
- Drain and rinse the jackfruit thoroughly. You can either leave the jackfruit chunks whole or shred the jackfruit into a pulled pork texture for this recipe. The shredded version will yield a thicker stew.
- Add the oil, jackfruit, salsa, diced green chilies, vegetable broth, minced garlic, sliced yellow onion, and potatoes (if desired) to the slow cooker. Stir well to combine.
- Secure the lid and cook on manually high pressure for 10 minutes. After 10 minutes, either manually release pressure or allow pot to naturally release on it's own.
- Remove the lid and set the pot to sauté. Stir in a cornstarch slurry or cornmeal and allow to heat through the stew for 5-10 minutes. This will help thicken the stew. Cornmeal will add a more nutty, textured flavor whereas the cornstarch will be more neutral in flavor.
- Serve as is or over rice, with tortilla chips or corn tortillas with desired toppings.
Storage Instructions
- Refrigerate in an air-tight container for up to 5 days. You'll find the flavor develops even more overtime!
How to Freeze
- Freeze uncooked: Add all stew ingredients to a gallon-sized ziplock bag, except broth. For best preservation of potatoes, freeze with potatoes on the very top. Freeze flat for up to 3 months. When ready to cook, dump contents into slow cooker from frozen and top with 2 cups of broth. Cook on low for 8 hours.
- Freeze cooked: Allow the stew to cool completely, then divide between 1 cup or 2 cup Souper Cubes. Freeze for up to three 2 months.
Notes
- You can substitute 4 cups of store-bought, jarred salsa verde and 1 (1o ounce) can of fire roasted tomatoes for my homemade salsa recipe, however please note that this will change the flavor and I cannot guarantee great results. Jarred salsa verde flavors can vary widely and be extremely tart.
- To make a thicker stew: Shred the jackfruit so it will absorb more of the liquid, use the potatoes, and make sure to use either the cornstarch slurry or cornmeal. Serving over rice makes it thicker as well.
- How to make a cornstarch slurry: In a small bowl, stir together the cornstarch with a half cup of water until combined, then pour this mixture into the stew.
- To make oil free: Simply omit the 1 tablespoon of oil.
- Highly recommend serving with my corn salsa and cashew sour cream! The sweetness of the corn and creaminess of the sour cream compliments the savory stew so nicely!
- Nutrition estimates include potatoes but do not include rice or toppings.
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Did You Love This Recipe?
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This recipe was originally published November 17, 2019 and was updated on July 30, 2021 to include an improved recipe, a slow cooker method, new photos, ingredient notes and substitutions, step by step instructions, frequently asked questions, tips and recommendations for serving.
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This recipe is fantastic! I’ve been wanting to try jackfruit but didn’t quite know what to do with it.
I added about half of the potatoes called for, and also made the corn salsa (AMAZING!!!) and cilantro lime rice. We added diced tomatoes, sliced avocado, and Monterey Jack cheese as well. The corn salsa and lime-cilantro flavor and texture along with meaty texture of the jackfruit goes really well together – definitely recommend the salsa and at least some cilantro and lime on the side minimally!
I also added cumin and some chili powder for a little extra depth.
NOTES:
1) This recipe makes A LOT of food. If cooking for two, I’d recommend at least halving it. But it’s good so otherwise you have food for the entire week!
2) If making on the stovetop and not using a crockpot and letting this simmer as the recipe recommends, would suggest letting it sit overnight – the jackfruit initially has a slight tang that completely goes away after sitting in the juices.
This is definitely going to become a go-to stew and really tastes like chipotle!!! Love it!