Vegetarian Green Chile
1 onion chopped
3-4 garlic cloves, smashed or chopped
1 Tbsp olive oil
6 cups vegetable stock or vegetable bouillon
12 roasted, peeled, chopped green chile (adjust according to
heat of the chile)
2 Tbsp flour or cornstarch
salt and pepper to taste
1-2 potatoes diced (1/2 in. or so)
1-2 chopped tomatoes
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. Potatoes 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.
- Recipe by Marie-Louise