My Vegetarian Chili Verde Stew is actually a delicious vegan version of the traditional chili verde stew that’s made with a rich tangy homemade green chile sauce (or salsa verde) that’s filled with tomatillos and mildly spicy Anaheim chiles.
Preheat broiler to high. Place Anaheim chiles on a foil lined rimmed baking sheet or in a cast iron skillet that’s been coasted with cooking spray. Roast chiles under the broiler for about 10 minutes, or until charred. Place the roasted chiles in a glass bowl, and cover with plastic wrap. Set aside, until cool enough to handle, about 5-10 minutes. Peel the chiles and remove the seeds, stem, and membranes.
Arrange the cleaned tomatillos on the same baking sheet or skillet that you just used, and broil 14 minutes or until blackened, turning once.
Combine the chilies, tomatillos (skins included), ¼ cup cilantro, cumin, and oregano in a blender. Add 1 cup broth, and process until smooth. Set aside.
Heat a large pot over medium-high heat. Add 2 teaspoons olive oil. Add chopped onion and ½ teaspoon salt, and cook until the onion begins to brown and caramelize, about 10-15 minutes.
Add chopped carrot and bell pepper; sauté for 2 minutes, stirring occasionally. Stir in flour; sauté for 2 minutes, stirring frequently. Add garlic, and sauté for 30 seconds, stirring constantly.
Add the remaining 1 cup broth, tomatillo sauce mixture, hominy, garbanzo beans, and ¼ teaspoon salt. Stir, scraping up any browned bits on the bottom of the pan. Continue to heat over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. Taste, and season with additional salt and pepper if desired.
Ladle stew into each bowls, and top each with sour cream, cilantro, and avocado, if desired.