VEGETERIAN GREEN CHILE
1 onion chopped
3-4 garlic cloves, chopped, or more
1 Tbsp olive oil
6 cups vegetable stock or vegetable bouillon
12 roasted, peeled, chopped green chiles, or to taste
2 Tbsp. flour or cornstarch
pepper to taste
1-2 potatos diced (1/2" or so)
1-2 chopped tomatos
cilantro, cumin, oregano
Saute onion, garlic in olive oil. Add chile, stock. Add salt and
pepper. Dissolve flour or cornstarch in a cup of hot water and
add, stirring to prevent lumps. Simmer for 45 minutes.
Add with the chile and stock. Potatos help thicken the chile,
especially after it has been frozen since they tend to disintegrate
in the freezer. Add the cilantro after it has simmered to retain
the fresh cilantro flavor.
Serve this sauce over enchiladas, burritos, eggs, beans, using
fresh New Mexico green chiles, NOT canned.