Posted October 19, 2017
It's soup season, and people always ask me for this recipe.
So here it is:
- 8 cups vegetable stock*
- 4 large potatoes, diced
- 3 cans of pinto beans
- 1 can of corn kernels
- Hatch green chile, chopped **
- Half an onion
- 1 tbsp of garlic
- Olive oil
- Chop the onions and garlic and saute them in olive oil at the bottom of a large stock pot.
- When the onions have turned translucent, pour the stock into the pot.
- Add the potatoes, beans, and corn and bring the pot to a boil.
- Once the pot is boiling, reduce the heat to low.
- Add the green chile.
- Let the pot simmer until the potatoes are soft and the stew has thickened, usually 30-60 minutes, stirring every few minutes. ***
- Serve in a bowl with cheese on top and a warm tortilla on the side for dipping.
* I prefer bullion cubes to premade stock because they're cheaper and easier to store. Most bullion cubes make 2 cups of stock.
** The amount of green chile is left as an exercise to the reader. I suggest starting small and adding more until you have enough heat.
*** It's easy to burn the bottom of the pot if left unattended for too long. Make sure you stir!