Green Chile for Bean Burritos

 

Green Chile for Bean Burritos

Ingredients:

3 pounds roasted green chiles, seeded and chopped

½ large onion, diced

1 head garlic, peeled and minced

1 teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon dried thyme

2 bay leaves

8 cups chicken stock (or vegetable stock for vegetarian option)

Olive oil (for sautéing)

Salt and black pepper, to taste

Optional thickener: ½ cup instant potato flakes (or cornstarch slurry)

Instructions:

Prepare aromatics:

Heat a large pot over medium heat with a drizzle of olive oil.

Add the diced onion and garlic.

Sauté until soft and translucent, about 5–7 minutes.

Be careful not to burn.

Season base:

Stir in cumin, oregano, and thyme. Cook for 1 minute to release their aromas.

Add chiles and broth:

Add the chopped roasted green chiles and chicken stock. Stir well. Drop in the bay leaves.

Simmer:

Reduce heat to low and simmer gently for 1–2 hours. Add water if the mixture becomes too thick.

Adjust flavor:

Taste and season with salt and pepper as needed. Remove the bay leaves.

Optional thickening:

To thicken, stir in about ½ cup of instant potato flakes. Add gradually, stirring until you reach your desired consistency. (Pro tip: go slow—too much can make it overly thick!)

Serving Ideas:

Spoon over bean burritos for a classic smothered style.

Use as a topping for grilled chicken, pork, or scrambled eggs.

Enjoy as a stew with warm flour tortillas on the side.