 |
|
Green Chile Stew
1 onion, chopped
1 green or red bell pepper, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
3 carrots, sliced
3 potatoes, cubed
15 oz. can stewed tomatoes, drained
2 15 oz cans pinto beans, rinsed & drained
7 oz can chopped green chiles
2 cups vegetable broth
2 cups Green Chile Sauce (recipe follows)
salt & pepper to taste
In a large pot, saute onion, pepper, and garlic in oil. Add
remaining ingredients and bring to a boil. Reduce heat, cover and
simmer for 1 hour. Serve for warm tortillas.
Green Chile Sauce
1 pound tomatillos
8 fresh New Mexico green chiles, roasted & peeled
1 large onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon oregano
Husk and wash tomatillos. Slice into wedges. In a large saucepan,
combine tomatillos, chiles, onion, garlic, broth, and seasonings.
Bring to a boil, reduce heat, and simmer 20 minutes. Pour into a
blender and pulse to desired consistency. Makes approximately 4
cups.
|
|
V Green 03