This is the recipe from the cooking class I took in Santa Fe. Erica Brown meat. Add onions and cook until onions brown a little. Add stock and salt and bring to boil. Add potatoes and cook 1-2 hours. Add red pepper and garlic and cook for 1/2 hour. Add green chile and ciilantro, cook a couple more minutes. Optional: posole, corn, tomatoes, toasted cumin seed, chipotle, toasted coriander seed. Obviously this is a flexible recipe, this is how it is printed on our handout but even in class it was made with variations. Id add the potatoes later in the process, use lots more garlic and cilantro, and make sure I had some chiles with bite to them (lately Ive gotten some pretty hot poblanos). I think its important to keep this simple though, the main idea is an essence of green chile. As an aside, our instructor, who otherwise seemed to be fairly chile-savvy, said that a severe chile burn on hands or mouth could result in actual blistering. I never heard of this, in fact, I thought that even though it hurt a lot no actual damage was done. Whats the story? Posted to CHILE-HEADS DIGEST V3 #296 by Naughyde@aol.com on Apr 16, 1997
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|Serving Size: 1 Serving (1656g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 11 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 3775.8mg||130 %|
|Potassium 453.2mg||12 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 25.8g|
|Protein 3.9g||6 %|
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Calories per serving: 139
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