Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 ea Green anaheim chiles
2 md Red bell peppers
2 lg Potatoes, cubed
2 1/2 ts Salt
6 c Stock
1 ts Black pepper
3 ea Garlic cloves, chopped
1/4 c Tumbleweed greens, for
-- 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. Serve hot,
garnished with tumbleweed greens.

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