Mexican Food Mania

With Cinco de Mayo not so far in the distant past, Mexican food has been on my mind. And it always is – so much so that I could eat it every day.

Are you wondering how I eat Mexican when I don’t partake in dairy or too much added fat? One way what I mentioned in this blog about how my weekly go-to meal is healthy tacos. Not necessarily on Tuesdays. 😊

Recently, a friend invited me to a Cinco De Mayo dinner and asked me to make my “famous” guacamole. Spoiler alert… it’s actually this recipe that I’ve been making for over 20 years!  I skip the serrano chilies.

As this friend is always concerned there won’t be enough whole food plant-based variety at their parties for me to get enough to eat (as IF), I also offered to make Green Chile Stew created by the Brand New Vegan. His recipe detailed how to make it in an Instant Pot. Here is how I made it using some alterations.

Everyone at the party had a bowl and gave this recipe a thumbs up!

Green Chile Stew

It makes about 10-12 bowls.



·       16 oz Portabella Mushrooms

·       1 tsp Chili Powder

·       1 tsp Ground Cumin

·       1 tsp Garlic Powder

·       1 tsp Onion Powder


The Broth

·       1 Yellow Onion diced

·       2 Carrots diced

·       2 Stalks Celery diced

·       4-5 Cloves Garlic

·       2 Cups Vegetable Broth

·       2 Cups Water

·       1 tsp Oregano

·       1 cup dried rinsed, Pinto Beans (I used 1 can of pinto beans instead. If you do this, add the beans last sine they are already cooked)


The Stew

·       3 Yukon Gold Potatoes cubed

·       15 oz Can Fire Roasted Tomatoes

·       24 oz package Select New Mexico Green Chiles (I couldn’t find these so I used 24 oz of the green canned chilies instead)

·       1/4 cup Lime Juice

·       1/4 tsp Salt

·       1/4 tsp Ground Pepper

·       2-3 TBS of Masa (or other) flour

Optional:  Chopped green onions


In a large pot, saute your 'meat' (portabella mushrooms), adding the garlic powder, chili powder and cumin. Stir frequently until lightly browned (Use a little veggie broth to keep it from sticking.) Set aside this “meat”.

Using the same pot, saute the onions, carrots, and celery until soft and translucent. (Use a little veggie broth to keep it from sticking.)

Add minced garlic and stir for 1 more minute.

To this mixture, add the veggie broth, and water.

Stir in potatoes, chilies, tomatoes, the "meat" you set aside, and the canned pinto beans.

Then stir in the lime juice and the flour, 1 tablespoon at a time, until desired thickness.

Top with green onions and serve.

Enjoy and thanks for reading!

XO Susan


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