Vegetarian Green Chile

From: (Emmelle)

Date: Tue, 27 Jul 93 10:01:17 -0600

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.

	1 	onion chopped
	3-4 	garlic cloves, smashed or chopped (I use more!!)
	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 & pepper to taste


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.  

Optional ingredients:
	1-2 	potatos diced (1/2" or so)
	1-2 	chopped tomatos
	1-2	whatever else
		cilantro, cumin, oregano 

Add with the chile and stock.
Potatos 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.


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