Green Chile Stew
1 pkg. Tofu (extra firm)
2 tablespoon olive oil
1 large red onion, chopped
1 tomato, chopped
4 cup water
4 potatoes, quartered
4-8oz. green chilies, chopped and seeded
1 cup cilantro leaves, chopped
1/2 cup water
4 zucchini, chopped
1 teaspoon oregano
2 cloves garlic
1 small potato, grated
salt and pepper
sour cream of your choice (optional)
You can add texture to untextured soy bean curd by
freezing it and then thawing it before preparation.
Mkes the texture even better.
Begin by cooking the onion with the oil in a large
saucepan until soft (the larger the pan, the better).
Deglazed pan with 2 cups water. Add the remaining
water, reseving the 1/2 cup for later. Simmer covered
for 30 minutes. Add potatoes and cook until tender.
In a blender or food processor puree the chilies,
cilantro and 1/2 cup water. Add to the potatoes along
with the zucchini, tomato, oregano, garlic, grated
potato, salt and pepper. Cook 15 minutes. Serve in
large bowls and top with sour cream.
Serves: 8
Come join us for an enlightening culinary experience.
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