Getting your player ready...
Recipe by John Kessler from the Sept. 4, 1996, edition of The Denver Post. Makes about 1 quart.
Ingredients
1 tablespoon vegetable oil
1 or 2 large garlic cloves, minced
1 cup diced tomatoes, canned or fresh
2 cans (14 ounces each) vegetable broth
1 pound roasted green chiles, peeled, seeds and stems removed, coarsely chopped
2 medium russet potatoes, scrubbed and cut into 3/4-inch dice
1 large bay leaf
Directions
Heat oil in medium saucepan over medium- high flame. Add garlic and brown lightly, stirring constantly. Add tomatoes, broth and green chiles. Bring to a boil and reduce heat until mixture comes to a gentle simmer. Add diced potato and bay leaf. Simmer, covered, for 30-40 minutes. Salt to taste.
