Vegetarian Green Chile

Recipe Ingredients

1		Onion chopped
4		Garlic cloves - smashed or chopped (I use more!!)
1 tablespoon	15ml	Olive oil
6 cups	1422ml	Vegetable stock or vegetable bouillon
12		Roasted - peeled, chopped green chile (adjust according to
		Heat of the chile)
2 tablespoons	30ml	Flour or cornstarch
		Salt & pepper to taste
		Optional Ingredients
2		Potatoes diced - (1/2" or so)
2		Chopped tomatoes
2		Cilantro - cumin, oregano

Recipe Instructions

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.

Note: I serve this sauce over enchiladas, burritos, eggs, beans, using fresh New Mexico green chiles. Do not use canned chiles for this recipe. (They just don't taste like green chiles to me.)

Amounts are approximate. I usually just dump ingredients, esp. chile and garlic, until it looks "right". This is a very forgiving recipe and very basic. I so much appreciate the taste of fresh, unadulterated green chile and garlic, that I rarely add any other seasonings.

Source:
John Thorne Sep/Oct Chile Pepper Magazine

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