I've worked on this recipe for a couple of years & finally perfected it early this year. We're having it for Christmas!
It is delish over bean burritos with a dallop of Sour Supreme or over basmati brown rice & garbanzo beans. The secret is the can of chipotle peppers. Oh, & it gets hotter as it ages. Yowza!
Spicy Green Chile Sauce
1 large onion, diced
2 - 4 cloves garlic, minced
2 – 3 cups veggie broth
28 ounce can of whole green chilies (I like to slice them in long narrow strips)
7 ounce can of chipotle peppers (in adobe sauce)
28 ounce can of chopped tomatoes
1 teaspoon ground cumin
2 large potatoes, peeled & chopped
Sautee the onion & garlic in oil or broth till translucent. Add the veggie broth, green chilies, chipotle peppers, tomatoes (with liquid), cumin & potatoes. Simmer over medium heat till potatoes are tender, about 30-45 minutes. Place about 2 - 3 cups of the green chile sauce in a bowl & mash with potato masher. Pour back into pan & heat through.