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Vegan crockpot tomatillo stew in a white bowl

Vegan Crockpot Tomatillo Stew

A bright, hearty slow-cooker stew made with tangy tomatillos, white beans, potatoes, corn, poblano pepper, warm spices, lime, and fresh cilantro.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican-Inspired, Vegan
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Stew
  • 1.5 lb tomatillos husks removed, rinsed, and quartered
  • 1 yellow onion diced
  • 1 poblano pepper seeded and diced
  • 1 jalapeño seeded for less heat, minced
  • 4 cloves garlic minced
  • 1 lb Yukon Gold potatoes cut into 1-inch pieces
  • 2 15-oz cans white beans drained and rinsed
  • 1.5 cups corn kernels fresh or frozen
  • 3 cups low-sodium vegetable broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano preferably Mexican oregano
  • 0.5 tsp ground coriander
  • 0.5 tsp smoked paprika
  • 1 tsp salt plus more to taste
  • 0.25 tsp black pepper
To Finish
  • 1 lime juiced
  • 0.5 cup fresh cilantro roughly chopped
  • 1 avocado diced, optional for serving

Equipment

  • 6-quart slow cooker
  • Cutting board
  • Chef’s knife
  • Citrus juicer

Method
 

  1. Remove the papery husks from the tomatillos, rinse away any sticky residue, and quarter the tomatillos. Prep the onion, poblano, jalapeño, garlic, and potatoes.
  2. Add the tomatillos, onion, poblano, jalapeño, garlic, potatoes, white beans, corn, and vegetable broth to a 6-quart slow cooker.
  3. Sprinkle in cumin, oregano, coriander, smoked paprika, salt, and black pepper. Stir gently to distribute the seasonings.
  4. Cover and cook on LOW for 6 hours, or until the potatoes are tender and the tomatillos have softened into the broth.
  5. For a slightly thicker stew, mash a small portion of the potatoes and beans directly in the slow cooker, then stir them back into the broth.
  6. Stir in the fresh lime juice and chopped cilantro. Taste and adjust salt, pepper, or lime as needed.
  7. Ladle into bowls and serve hot with avocado, extra cilantro, lime wedges, tortilla strips, or warm corn tortillas if desired.

Nutrition

Calories: 290kcalCarbohydrates: 52gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 520mgFiber: 11gSugar: 8gVitamin A: 12IUVitamin C: 45mgCalcium: 8mgIron: 18mg

Notes

For a hotter stew, leave some jalapeño seeds in or add a second jalapeño. For a thicker consistency, mash 1 to 2 cups of the cooked stew before serving. Frozen corn can be added directly without thawing. Leftovers keep well in the refrigerator for up to 4 days.

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