Spicy Green Chile

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.

I'm so hungry right now.