 |
|
||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||
|
|||||
Vegetarian Green Chile 
© 2006 TiteFood.com |
|
||||
|
Perfect by the bowl with sprouted grain tortillas. Perfect for smothering burritos, home-style potatoes, scrambled eggs, or veggie burgers - smothered Sunshine Burgers are my favorite. This recipe also serves as the base for green chile stew.
In the fall, roadside vendors from Hatch, New Mexico will fire-roast their fresh green chiles for you by the bushel. They usually have a choice of mild, medium or hot. I find anything other than the mild to be too hot for most people to eat. You can freeze the chiles without peeling them first for later use - once defrosted; this actually makes it easier to peel the skin off. If fresh green chiles are not in season, frozen work just fine and are readily available in WalMart and Mexican grocery stores like Avanza. I don't recommend canned diced chiles - they come in very small cans and making a decent size batch of chili will be expensive. |
 |
||||
Ingredients:
or 30 oz. Bag of Frozen Green Chiles 6 cloves of garlic, diced 1 onion, chopped 1 Tbsp olive oil (optional) 3 Cups vegetable stock 14 oz can diced tomatoes including the liquid 1 Tbsp Ground Cumin 1 Tbsp Oregano 1/2 Tbsp sea salt (always optional) 5 Tbsp brown rice flour dissolved in 1Cup cold water |
|||||
| Sauté onions and garlic in olive oil or a little water in a large pot over medium heat until onions are translucent (about 5 minutes). Add cumin and oregano and sauté for another minute. Add chiles, tomatoes, stock and salt and turn up the heat. Shake the brown rice flour and cold water in a jar until dissolved. Stir into the pot. Bring the green chile to a boil. Then reduce the heat to low and simmer, covered, for 1 hour. | |||||
|
My favorite Option:
© 2006 TiteFood.com |
|||||
powered by 
Designated trademarks and brands are the property of their respective owners.