Hatch Green Chile and Potato Soup
2 potatoes, peeled, rinsed and cubed
1 cup Hatch Chile Verde
1/2 cup quinoa
6 garlic cloves, minced
2 Tbsp. butter
1/2 white onion, diced
1/2 tsp. ground cumin
1/4 tsp. cumin seed
1/4 tsp. Mexican oregano
8 cups vegetable stock
salt and pepper to taste
crumbled queso fresco
Directions:
In a large pot, heat butter over medium heat
Add onion, cook until softened, add garlic and cook another minute
Add ground cumin, cumin seed and oregano. Cook 1 minute
Stir in vegetable stock, green chile, potatoes and quinoa and cook 2 minutes.
Bring to a boil, reduce to a simmer. Cover and cook 25 minutes
Add salt and pepper to taste. Turn off heat and let sit 10 minutes
Garnish with queso fresco and serve
Click here for Hatch Chile Verde
