INGREDIENTS

INSTRUCTIONS

Add the chiles to an ungreased skillet. Cook over medium heat until
lightly toasted, about 2 minutes, occasionally shaking the pan and
turning the chiles as they cook. Remove from the heat. In a large
mixing bowl, cover the chiles with simmering water. Place a lid or
plate over the chiles to keep them from floating, and soak for 20
minutes.
Add the chiles and about 1/2 cup of the soaking liquid to a blender
and puree, about 5 seconds. Scrape into a small bowl; set aside.
Meanwhile, in a large saucepan, heat the oil over medium heat. Add the
onion, bell pepper, zucchini and garlic and cook, stirring, until
tender, about 6 minutes. Stir in the remaining ingredients except for
the tomato paste and the ancho puree and bring to a simmer. Reduce
heat to medium-low and cook, stirring occasionally, until the
potatoes are tender, about 20 minutes. Stir in the tomato paste and
the chile puree and cook for 5 minutes.
Let the stew stand for 5-10 minutes before serving. Ladle into bowls
and serve with flour tortillas.
Serving Ideas : green chile grits, salsa, sour cream
NOTES : * I didn't have onions. The ones I had had gone bad so I used
a few shallots, chopped
** I used Mexican oregano instead of regular.
*** Not only did I use the tomato paste but I also used 1 tsp Better
Than Bouillon chili base mixed in with some of the liquid from the
chiles.
Recipe by: Adapted from Vegetarian Times' Low Fat & Fast Mexican
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Apr 20,
1999, converted by MM_Buster v2.0l.

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