| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chicago |
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
NM green chile; roasted, peeled; chopped |
| 2 |
|
Onions; chopped |
| 3 |
tb |
Oil |
| 3 |
tb |
Flour (up to) |
| 4 |
|
Potatoes; peeled, in 3/4" chunks |
|
|
Salt to taste |
|
|
Pork tenderloin; roasted and shredded (YMMV see below) |
INSTRUCTIONS
Date: Wed, 6 Mar 1996 11:34:02 -0500
From: margo@merle.acns.nwu.edu (Margo Hobbs Thompson)
Subject: Chicago Hotluck Recipes, Here's what we brought:
In a good-sized saucepan, saute the onions in oil over medium heat until
translucent, maybe just beginning to brown around the edges. Turn heat to
low, sprinkle in the flour and stir until well incorporated and no longer
raw, about 2 minutes.
Add the chiles and potatoes and salt, add enough water to cover. Bring to
a boil, turn heat to low, and simmer until potatoes are done to taste. Add
more water if it seems too thick: this should be soupy.
So far, this has been a vegetarian venture, to suit my palate. For the rest
of you: Once the potatoes are done, my husband the carnivore divides out
half the stew and adds the pork tenderloin he has roasted and shredded.
Serve with sour cream and/or shredded cheese. Cornbread or wheat tortillas
a good side.
CHILE-HEADS DIGEST V2 #261
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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