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LOCATION: Recipes >> Vegetarian >> Date: Wed, 15 Apr 1998 07:33:24 -0400 (EDT)

Print this Recipe    Date: Wed, 15 Apr 1998 07:33:24 -0400 (EDT)

From: "Karen C. Greenlee" <greenlee@bellsouth.net>
Subject: Green Chile Stew


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.

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