And when you speak of me, and you will, remember this recipe and smile.
CREAM OF GREEN CHILE SOUP
2 corn tortillas
6 long green chiles, peeled, seeded and chopped or use canned (1 cup)
½ stick unsalted butter
2 c chopped onions
1 clove garlic, minced
½ t oregano
2 bay leaves
3½ c veggie stock, homemade or canned
1 lb (2 medium) baking potatoes, peeled and chunked
½ t salt
¼ t black pepper
1/3 c whipping cream
2 c grated Monterrey jack cheese or mozzarella or a combination of both
Cut tortillas into ¼" wide strips and leave uncovered at room temperature until they are dry and crisp, about 24 hrs. (Or buy a bag of Fritos or Doritos, your choice.)
In a 4 qt saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring twice, until the potatoes are very tender, about 25 minutes.
Cool soup slightly, discard bay leaves, and puree in food processor. Return soup to pan, stir in green chiles, and set over medium heat. Bring to a simmer and cook, uncovered, stirring frequently, until the soup has thickened, about 15 minutes. Stir in the cream and adjust the seasoning. Can be prepared up to 3 days ahead. Rewarm over low heat, stirring often.
Ladle soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.
From The El Paso Chile Co. Texas Border Cookbook - I don’t put this through the food processor – I like the chunks of potato in it. Very rich! Be careful of the “heat” in your chiles so that it isn’t too spicy for you. If you need to be extra careful, just use canned mild chiles.
GREEN CHILE STEW
1 large onion, chopped
2 cloves garlic, minced
48 oz green chiles, chopped or shredded, and juice
3 quarts vegetable stock
5 large potatoes, washed and cubed
Salt to taste
In 6 qt soup pot, saute garlic and onions in a little oil. Add green chiles. Cover with stock and bring to a boil. Add potatoes. Reduce heat and simmer until potatoes are soft (about 20 minutes).
Given to me in Roy NM by an old family friend. You can add browned hamburger or cubed pork if you’d like, just cook the stew longer.