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COLORADO POTATO GREEN CHILE




Source of Recipe


the web


List of Ingredients




3 medium COLORADO russet variety potatoes, peeled, cut in 112" dice

1 (14.5 ounce) can diced or chopped tomatoes

1/4 cup butter

1 (4 ounce) can green chiles, seeded, cut in thin strips

1 tablespoon minced fresh garlic

1 teaspoon diced jalapeno pepper

1/4 cup all-purpose flour

3 cups chicken broth

1 teaspoon fresh lime juice

1 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon white pepper

1-1/2 teaspoons Worcestershire

1/4 teaspoon sugar


Recipe



Place potato cubes in cold water; cook over medium heat until crisp tender. Drain tomato preserving juice. In heavy saucepan brown but over medium-high heat. Add green chile strips, Garlic and jalapeno pepper. Cook until most of the moisture has evaporated; drain. Add drain tomatoes; cook 2 minutes more. Stir flour in tomato mixture. Stir in broth, reserved tomato juice lime juice, black pepper, salt, white pepper Worcestershire and sugar. Cook and stir until thickened and bubbling. Drain potatoes; add to soup along with cilantro. Simmer 5 - 10 minutes. Makes 6 servings.