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VEGETARIAN NEW MEXICO GREEN CHILE

olive oil
3 onion, chopped
5 or 6 cloves garlic, crushed
2 small cans pinto beans (can also use kidney or black beans)
24 roasted green chiles, chopped
1 large can whole peeled tomatoes
tofu, cut in large cubes
oregano
marjoram (optional)
lavender (optional)

A note on roasted green chile: These are the heart of the recipe.
The result is directly related to the quality of the chiles you
use. If possible use new mexico grown chiles (sandia, barker, 6-4,
etc.) from the Las Cruces or Hatch area; they really are better.
At the other extreme, you can use supermarket bought Annaheims, if
you must. Look for firm chiles that are not dehydreated and
wrinkled. Do not use canned chiles in this recipe.

You can roast the chiles over a gas flame with tongs, or by broiling
them on a cookie sheet, first one side, then flipping them over
and doing the other side. They chiles should be brown and darkened.
They will look awful, but will be delicious inside. If you don't
blacken them enough they will be hard to peel; if you roast them
too much they'll lose their texture and flavor. Pull off the stems,
and skins, and any obvious veins and seeds. I buy chiles once a
year and freeze them roasted.

Saute chopped onions in olive oil until transluscent, over medium
heat. Add garlic for a few minutes, being careful it doesn't burn.
Add the tofu, and drained beans (keep the juice) and the chile and
fry for a few minutes over medium-high heat, stirring constantly.

Add in the tomatoes, bean juice, oregano (lots), salt (could take
lots), and optionally, a little marjoram and a pinch of lavender.

Cook over 'warm' heat to mix the flavors, or let it sit off the
heat a couple hours. Don't boil. Add more water if necessary as
it cooks. It should have the consistency of thick stew. It only
gets better in time. It tastes best the next day. Freeze what
you don't eat, it tastes great defrosted.

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