Green Chile Stew!
New Mexico Green Chile, Tomato, and Potato SoupThis recipe is from one of our many wonderful cookbooks "Foods of the Southwest Indian Nations" by Lois Ellen Frank. This recipe is a no meat version of a traditional Native green chile stew. It is delicious and hearty, perfect for a cold winter meal. You can add meat if you wish but I love it this way. I use a jar of my favorite local New Mexico Green Chile Sauce from El Rancho de Los Garcias and it makes this stew easy and delicious. © Lois Ellen Frank INGREDIENTS: ½ cup water 1 large organic onion, diced 2 teaspoons garlic, finely chopped 2 cups roasted, seeded and chopped mild New Mexico green chiles or of local jar green chile sauce ½ 28 oz. can plum tomatoes with basil, no salt added (chopped) 3 cups water 1-½ pounds Dutch yellow potatoes, or about 20 small potatoes, wash and diced with skins on 1-cup organic frozen corn kernels Salt and pepper to taste DIRECTIONS: In a cast iron skillet over medium to high heat, heat ½ cup water until hot then add onion. Saute the onion for 4 minutes until clear. Add garlic and saute for 1 minute. Add the chopped green chiles and cook for 2 minutes. Add the chopped tomatoes and cook for another 2 minutes. Add the water and the potatoes and bring to a boil. Reduce heat and simmer on medium for 35 minutes or until the potatoes are soft. Add the corn kernels, then the salt and pepper to taste. Serve immediately. Serves 6 to 8. Please click here to view "Foods of the Southwest Indian Nations". Used with Permission. Excerpted from Foods of the Southwest Indian Nations, Published by Ten Speed Press, © By Lois Ellen Frank © By Lois Ellen Frank