This is a vegetarian green chili that you find all over Colorado Goes great over breakfast burritos cheeseburgers fried eggs or anything
Prep Time
20 mins
Dificult
Medium
Servings
1 hr 31 mins
Ingredients
Instructions
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
Cook under the preheated broiler
turning once
until the skin of the peppers has blackened and blistered
6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool
about 20 minutes. Peel and seed peppers; dice flesh.
Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened
about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through
about 5 minutes. Sprinkle flour into the pot.
Pour broth into the pot; add cumin
chili powder
and salt. Bring to a boil; reduce heat and simmer until flavors combine
at least 30 minutes.
Cook’s Note
Substitute chicken broth for the vegetable broth if desired.Use fresh or frozen chiles shipped from someplace like The Chili Guys. I personally use either Hot Hatch or Pueblo Hot. I also dump in the oil from the bags to add a little extra depth and heat.
