Vegetarian Chile Verde paired with Sutter Home White Zinfandel #SutterHomeSweetOnSpice

This post is intended for an audience of adults age 21 and older. This post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SutterHomeSweetOnSpice #CollectiveBias

 Vegetarian Chile Verde paired with Sutter Home White Zinfandel #SutterHomeSweetOnSpice

Have you ever tried a sweet wine with spicy food? Mmmmm, I think it may be my new favorite flavor combination. I had never thought about it, until recently I was out to dinner and I ordered a super spicy green chile enchilada. I took one bite and the chile heat in my mouth shot up to ‘can you handle these flames’ status. As I sat there inhaling ‘save me’ gulps of air my friend handed me her glass of Sutter Home White Zinfandel . I reached for it thinking it was my life line back to a neutral palate, but was instead surprised at what a lovely transformation the spicy combined with the sweet wine evolved into. I immediately took note and asked “what are you drinking?”

Vegetarian Chile Verde and drinking Sutter Home White Zinfandel while cooking.

It wasn’t long before I decided to recreate this incredible sweet on spice food experience at home. It all started to take shape with me enjoying a little glass of wine while I was preparing dinner, and pairing it with some of my favorite dishes. This flavor combo continued to excite me.

Soon after I decided it was time to share my new secret with a few friends. I invited my food-loving amigas over for a dinner gathering in my patio. I told them it was gonna be an early evening/ late afternoon sip and spice dinner. They had no idea what I was talking about, but I liked leaving them intrigued.

As I prepped for the gathering I decided I would make a batch of spicy vegetarian chile verde, and pair it with Sutter Home White Zinfandel. Just to be certain I was making the right wine selection for my dinner…. I hopped over to the Sutter Home website (check them out for yourself) and was amazed at all the varietals they had to offer. I scanned the site and was pleased to find out they had received over 400 gold medals for providing award-winning California wines at affordable prices.  I HEART when a wine has superior value. Okay, I was convinced this was the right wine choice for me and the girls.

The day finally arrived and everyone who took a bite of my spicy vegetarian chile verde and then sipped their sweet white zinfandel oohed and awed in the same way I did when I realized this was going to be the flavors of my summer…. Simply fantastic!

 Vegetarian Chile Verde paired with Sutter Home White Zinfandel for a perfect spice with sweet pairing.

Ingredients for Vegetarian Chile Verde:

  • 1 – entire head of cauliflower florets (stem removed)
  • 4 – large zucchini (cut into ½ inch rounds)
  • Olive oil
  • 5 – tomatillos
  • 3 – guero chiles (yellow chiles)
  • 4 – serrano chiles
  • 3 – jalapeno chiles
  • 4 – garlic cloves (browned/fried)
  • 1/2 – white onion
  • 2 – cups of water (from water chiles boiled in)
  • 1/2 – teaspoon of vinegar
  • 1/2 – teaspoon dried oregano
  • 1/2 – teaspoon black pepper
  • 1 – teaspoon salt
  • 4 – ears of corn ( husks removed and cut into 1 ½ inch rounds)

 

Directions:

  1. Fill a pot halfway with water and place over a medium high flame.  Bring water to a boil.
  2. Place chiles in water and allow to boil for 15 minutes.
  3. Add tomatillos to the boiling chiles and continue to boil for an additional 15 minutes.  
  4. Remove chiles and tomatillos from flame and set to the side. DO NOT discard water, you will need it to blend.
  5. While the chiles are boiling. Fry the garlic cloves in a frying pan with a little olive oil over a medium high flame.  Set to the side.
  6. In a blender add tomatillos, chiles (discard stem), browned garlic cloves, onion, water from the pot the chiles boiled in, vinegar, oregano, black pepper and salt.  Blend until smooth about 1 minute. Set to the side until ready to use.
  7. In a large frying pan over a medium high flame add in 3 tablespoons of olive oil and allow to get hot.
  8. Fry cauliflower florets and zucchini for about 10 minutes or until browned.
  9. Pour chile verde into the pan and lower the flame to medium.
  10. Add corn rounds into the cauliflower zucchini chile verde mixture and allow to cook for 20 minutes or until vegetables are fork tender.  
  11. Serve with rice, refried beans topped with queso fresco, flour tortillas!
  12. Enjoy.

Vegetarian Chile Verde paired with Sutter Home White Zinfandel on the patio.

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