Chili
1 onion chopped
3-4 garlic cloves, chopped, or more
1 Tbsp olive oil
6 cups vegetable stock or vegetable bouillon
12 roasted, peeled, chopped green chiles, or to taste
2 Tbsp. flour or cornstarch
salt
pepper to taste
1-2 potato diced (1/2″ or so)
1-2 chopped tomatoes
cilantro, cumin, oregano
Saute onion, garlic in olive oil. Add chiles, 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 chiles and stock. Potatoes help thicken the chiles, 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.
Serve this sauce over enchiladas, burritos, eggs, beans, using fresh New Mexico green chiles, NOT canned.
1 onion chopped
3-4 garlic cloves, chopped, or more
1 Tbsp olive oil
6 cups vegetable stock or vegetable bouillon
12 roasted, peeled, chopped green chiles, or to taste
2 Tbsp. flour or cornstarch
salt
pepper to taste
1-2 potato diced (1/2″ or so)
1-2 chopped tomatoes
cilantro, cumin, oregano
Saute onion, garlic in olive oil. Add chiles, 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 chiles and stock. Potatoes help thicken the chiles, 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.
Serve this sauce over enchiladas, burritos, eggs, beans, using fresh New Mexico green chiles, NOT canned.
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