Vegetarian Chile Verde
Recipe by Christian Reynoso | Total time: 35 minutes Like a chile verde with a more rustic flair, this vegetarian bean stew is satisfyingly rich, hearty and tangy, with just a kick of heat and spice. It all cooks quickly and efficiently: While tomatillos, peppers and shallots roast and become tender, the beans simmer. Eventually, everything comes together into a single pot of stew, ready for lime, sour cream and cilantro. Warm tortillas are optional, but are handy for dipping into the stew. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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