Christmas 2013
Last night I made two pots of chile: red chile with liver broth and veggie red chile. Guess which one was better? That’s right, hands down. Moral: Never put liver broth in anything. Corollary: Never stretch a pot of liver chile hoping to dilute the taste. You just get more. Here’s how to make the excellent veggie version:
Saute:
1/2 onion, diced
3 corn tortillas, ripped up
2 tbsp olive oil
Add and saute:
3 cloves garlic, minced
2 tablespoons New Mexico chile powder (or other medium-hot variety)
1 tablespoon paprika
Stir in:
1 15 oz can fire roasted tomatoes
1 or more cans water or bean broth
2 cubes veggie bouillon
1 1/2 cups cooked Christmas beans (or other)
Et voila!