We went out for lunch with friends today to a fish taco joint in South Tucson. There are many taco stands with specialties in that part of town--menudo stands, birria places (that's shredded vinegary beef, wonderful stuff), ranging from hot-dog-cart style to sit-down eating. In between is the trailer with an awning alongside for shaded dining. Our place had tacos and burros, and large styrofoam cups of mixed fresh fruit sprinkled with chile pepper and lime (mango, watermelon, pineapple, jicama, and raw strips of coconut).So when dinnertime came around, soup was enough for us. Here is a very easy and satisfying soup that you and Russell will remember from your childhood. This tasted especially interesting tonight because I used turkey broth from our Portuguese Thanksgiving turkey, and it had definite overtones of vinegar and sausage. Not a bad thing. We had an unorthodox side dish of golden squash with chives, limes, and cayenne.
Green Chile and Potato Soup
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
Sauté onion and garlic in olive oil until soft.
4 roasted and peeled green chiles, chopped
2 medium tomatoes, cubed
2 cloves garlic, minced
1 tablespoon olive oil
Sauté onion and garlic in olive oil until soft.
4 roasted and peeled green chiles, chopped
2 medium tomatoes, cubed
Add chiles and tomato and simmer a few minutes.
2 or 3 medium potatoes, peeled and cubed
2 quarts chicken or vegetable broth or bouillon
1 teaspoon oregano
Salt and pepper to taste
Add remaining ingredients and cook until potatoes are very tender.
Grated jack cheese
Top each serving with grated cheese.
2 quarts chicken or vegetable broth or bouillon
1 teaspoon oregano
Salt and pepper to taste
Add remaining ingredients and cook until potatoes are very tender.
Grated jack cheese
Top each serving with grated cheese.
1 comment:
Is that the tray Brittany gave you in the background of that first photo? It's lovely.
I will make this soup this week.
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