Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Green anaheim chiles 6 c Chicken stock
2 md Red bell peppers 1 ts Black pepper
2 Very large russet potatoes, 3 Garlic cloves, chopped
-peeled and cut into 1/2" 6 tb Sour cream, for garnish
-cubes 1/4 c Tumbleweed greens, for
2 1/2 ts Salt -garnish

Roast the chiles and peppers by the Open-Flame Method. Peel the
chiles and peppers, pull off the stems, remove the seeds and veins,
and set aside.

In a medium saucepan, parboil the potatoes in boiling water with 1
teaspoon of the salt until tender.

Puree the green chiles and then the red peppers separately in a food
processor until smooth. Mix the purees together, add the potatoes and
stock, and process in 2-cup batches for another minute, or until
smooth. Add the remaining salt, the pepper, and garlic and process
again. Press the puree through a fine sieve.

Heat the puree in a saucepan. l Serve hot, garnished with sour cream
and the tumbleweed greens. ***********************

Green chiles are commonly found in most Southwestern kitchens. They
ar eused as a condiment by Native Americans in northern Arizona and
throughout the pueblos of New Mexico. Here they are used as a base
for a spicy soup. The garnish of tumbleweed greens and sour cream is
a refreshingly cool contrast to the fiery taste of the chiles.

This dish can be served as a meal in itself with Indian Frybread, Piki
Bread, or Adobe Bread. It also makes an excellent first course.

From "Native American Cooking," by Lois Ellen Frank
Submitted By HILDE MOTT On 11-19-94

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