Recipe - Jonathans Vegetarian Bowl Of Green Chil

6 Green chiles; about
Salt
Oregano
Marjoram
5 (up to)
10 1inch cubes extrafirm tofu
Red chile flakes; such as
chile Arbol
1 Chopped large onion
Olive oil
2 (up to)
3 Cloves garlic; chopped
1 cn (small) black beans plus its
juice
One half cn (large) whole peeled
tomatoes; to taste

Jonathan's Vegetarian Bowl of Southwest Green (Chile): This is an authentic
tasting (i.e. addictive) recipe for New Mexico style green chile.

Start with roasted green chiles. I get mine from Las Cruces, New Mexico,
but members of this list can use anything they damn well please. The chile
is the heart of this dish, and the better the quality of your chile the
better the result. Roast the chile by placing them whole under a broiler
until they blacken, then turn over till they blacken on the other side.
Remove stems, veins and seeds. (The skin should come off easily if they're
fully blackened. There is no need to steam the peppers in a paper bag as is
sometimes suggested.) Try to keep as much of the juice as possible. I buy
my chile once a year and freeze them in small baggies. You can also freeze
them in their blackened skins.

Slice off enough of a frozen chile chunk to flavor the dish. You'll learn
how much from experience; i use about six chile's worth. Put it in a bowl
and add in some salt, lots of oregano, a bit of marjoram. Add five to ten
1inch cubes of extrafirm tofu. (Press tofu beforehand if you have to; it
should be "meaty" to the teeth.) You can, optionally, add a small amount of
red chile flakes, such as Chile Arbol.

In a medium pan, saute 1 chopped large onion in olive oil until it turns
translucent. Then add 23 chopped garlic cloves for a minute, stirring so
it doesn't burn.

Add the chile/tofu/spice and saute some more for a couple minutes.

Add in a small can of black beans plus its juice, and some of a large can
of whole peeled tomatoes, to taste, about half the can. There should be
enough juice from the beans and tomatoes and chiles to create a stew. If
necessary, you can cook this down.

Heat on warm for an hour, then reheat when ready to serve. It tastes even
better if you let it sit overnight.

Jonathan Kandell, Tucson Arizona, jkandell@ccit.arizona.edu

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.