| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Mexican |
Soups, Mexican |
8 |
Cups |
INGREDIENTS
| 1/4 |
c |
Long green chiles, roasted |
|
|
Peeled, seeded and finely |
|
|
Chopped |
|
|
Fresh jalapeno seeded and |
|
|
Minced |
| 1 |
c |
Finely chopped onions |
| 2 |
lb |
Potatoes, peeled and cut |
|
|
Into cubes |
| 1/4 |
ts |
Seasoning salt |
| 4 |
c |
Chicken broth |
| 1/4 |
c |
Margarine |
| 1/4 |
c |
Flour |
| 3 |
c |
Milk |
|
|
Shredded cheddar |
|
|
Additional chicken and veg |
|
|
If desired |
INSTRUCTIONS
combine first 6 ingredients. Bring to boil. Reduce heat and simmer 20
minutes Melt margarine over low heat and add flour to blend to make roux.
Strain liquid from potato, chile and onion mixture and reserve 3 cups
cooking liquid. Mash =AB potato, chile and onion mixture. Reserve other
half. Stir reserved cooking liquid into roux. Raise heat, stirring with
wire whisk until thickened. Add milk to thickened liquid and continue to
stir until it comes to a simmer. Turn off heat. Add mashed potato, chile
and onion mixture. Stir in and blend well. Add reserved cubed potatoes,
chile and onions. serve with shredded cheese on top. Heather REdding
Palatable Potpourri format by EMlie rwsm05a
Posted to TNT - Prodigy's Recipe Exchange Newsletter by eboyd@shentel.net
on Feb 25, 1997.
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