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LOCATION: Recipes >> Vegetarian >> JONATHAN'S VEGETARIAN NEW MEXICO GREEN CHILE

Print this Recipe    JONATHAN'S VEGETARIAN NEW MEXICO GREEN CHILE

The following is my attempt to produce a vegetarian version of the
addictive, New Mexico style "bowl of green." I think I captured it. People
really love this stuff. And, with the exception of the chiles themselves,
the recipe is a cinch.

INGREDIENTS: (to make a large pot)
olive oil
3 onion, chopped
5 or 6 cloves garlic, crushed
2 small cans of pinto beans ( can also use kidney or black beans)
about 24 roasted green chiles, chopped* [see below]
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.

RECIPE:

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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