If it’s even remotely cold outside or if I’m even slightly sniffly, my thoughts turn to one of my great food loves: soup. WIth the imminent season change and a small cold, I have gone soup crazy this week.
This green chile stew is a family favorite, and also requires a beloved local ingredient: green chile. If you haven’t heard of Hatch Green Chile, you have probably never lived in the American Southwest. It is served on everything here, and it’s spicy hot deliciousness is actually excellent for clearing congested sinuses, which is why I make this stew everytime I feel a little sick.
This soup is hearty and filling, with it’s thick potatoes and chunky stewed tomatoes. This recipe can be adapted to you meat eaters out there by substituting real ground beef for the soy grounds.
Ingredients:
- ½ red onion, chopped
- 1 clove of garlic, minced
- 6 potatoes, peeled and diced
- 2 cans of stewed tomatoes
- 30 ounces of vegetable broth
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon cumin
- 1 package soy crumbles/textured vegetable protein
- 1 tablespoon olive oil
- 1 ½ cup chopped Hatch Green Chile
- shredded cheddar cheese, for serving
- In a large skillet, saute the onion and garlic in olive oil for 2 minutes, add the soy crumbles and cook according to package directions. Remove from heat and set aside
- Meanwhile in a large stockpot, place diced potatoes and cover with vegetable broth and stewed tomatoes Heat on medium high heat for 15 minutes.
- Add green chile, crumbles, onion, and garlic, stir well.
- Reduce heat to medium low, add cumin, salt, and pepper. Cook until potatoes are soft, about 15 additional minutes.
- Serve warm with cheddar cheese and tortillas.