Foodista | Recipes, Cooking Tips, and Food News | Guacamolê
Sauté carrots, onion, and garlic in oil, then add roasted peppers, tomatillos, and chile powder. Simmer with stock and potatoes for a comforting, flavorful soup—easy to make, packed with flavor!
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Ingredients
- 5 New Mexico (Anaheim) chilies
- 1 lrg Poblano pepper
- 2 Jalapeno peppers
- 1/2 cup Chopped carrots
- 1/2 cup Chopped onion
- 1 tablespoon Chopped garlic
- 1 tablespoon Olive oil
- 1/2 cup Diced tomatillos
- 1 Dried Ancho chile pepper pan-roasted,
- and ground to a powder
- teaspoon (or 2 Ancho chile molido or 2 teaspoons regular
- 6 cups Chicken stock
- 2 Baking potatoes - (abt 3/4 lb) peeled, diced
- 1 tablespoon Ground cumin
- 1 1/2 teaspoons Dried oregano
- Salt to taste
- Freshly-ground black pepper to taste
- 1 tablespoon Cilantro leaves for garnish
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