Ingredients
3 Baking Potatoes (Peeled and Diced)
1 Large Onion (Diced)
2 T. Garlic
3 T. Vegetable Oil
4 C. Roasted Green Chile (Chopped)
10 C. Water
1.5 T. Salt
2 C. Flour
1/2 C. Water
Method
1. Saute the potatoes, onions and garlic in vegetable oil for 5 minutes or until almost soft. Then add the green chile, water and salt. Boil for 15 minutes.
2. In a small bowl, combine the flour and water and whisk well to make thickener. Add the thickener and let simmer 5 minutes.
Notes: Since moving to Colorado, we’ve come to love Green Chile! It’s on everything out here and I always thought it was hard to make. I bought some fresh roasted chiles at the farmer’s market and tried this recipe–it’s easy and excellent. It freezes very well, so I make a big batch in the summer during the farmer’s market, then freeze it in smaller containers. It’s great on burritos, enchiladas, etc.
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