Vegetarian Green Chile
Chile Verde with New Mexico chiles, tomatillos and tomatoes
Equipment
- knife, cutting board
- 1 four quart soup pot
- measuring cups and spoons
Ingredients
- 1 cup diced onion
- 1 bud garlic
- 2 TBLS vegetable oil
- 1/2 tsp. liquid (or powdered) smoke flavoring
- 1 tsp salt
- 1 tsp black pepper
- 2 1/2 TBLS dark chile powder
- 1 tsp cumin
- 1 tsp cayenne powder (optional) depends on how hot your chiles are.
- 2 tsp veggie base or bouillon cubes
- 3 to 4 cups tomatillos, finely chopped OR one 27 oz can.
- 3 to 4 cups roasted chiles or one 27 oz can Hatch chiles, diced
- 1 28 oz can diced tomatoes
- 1/2 cup water
Instructions
- Heat your soup pot with 2 TBLS. of vegetable oil and add the chopped onion and garlic. Sauté until the onions are starting to soften.
- Add the spices to the pot: liquid smoke, salt, black pepper, chile powder, cumin.Add the tomatoes, tomatillos and chiles. Bring to a boil and add the veggie base and water. Simmer for 15 or 20 minutes, stirring often. Taste it and see if you want to add any cayenne powder.
- Use green chile for huevos rancheros, enchiladas, breakfast burritos with potatoes and scrambled eggs, or just eat it as a soup with fresh tortillas.Freeze any you don't use right away.