Potatoes with Green Chile and Cheese (Papas con chile verde)
This makes a good filling for burritos with freshly made flour tortillas — a form in which I met it years later when I was working as a social worker in El Paso. Every morning a woman would come to our offices at morning break time, bringing a batch of burritos with eggs and chorizo and another batch filled with these potatoes. This version makes a great portable lunch.
Ingredients
- 2 pounds boiling potatoes Red Bliss or other thin-skinned variety; about 5-6 large potatoes
- ¼ cup lard, preferably
home-rendered or vegetable oil - 1 small white onion sliced or chopped (about ½ cup chopped onion)
- 2 cloves garlic minced
- 2 Anaheim chiles roasted, peeled, seeded and chopped (use more or fewer to taste)
- ½ cup shredded white cheddar or mozzarella cheese optional
- Salt and freshly ground black pepper to taste
Instructions
- Peel potatoes and cut into medium-sized (about ½-inch) cubes. In a large saucepan, bring to a boil enough salted water to cover potatoes. Drop in potatoes and cook until almost done but still a little crunchy, about 5 minutes. Drain in colander.
- Heat lard or vegetable oil in large skillet until hot but not quite smoking. Add onion, garlic, and chiles and sauté on medium heat until onion is golden, 2-3 minutes. Add drained potatoes and lower heat.
- Cook, tossing occasionally, 5 minutes or until potatoes are golden. They should be just tender, not mushy. Add optional cheese and stir thoroughly to combine. Season to taste with salt and pepper.
- Serve immediately as a vegetable or filling for burritos.
Nutrition
Calories: 354kcalCarbohydrates: 41gProtein: 8gFat: 19gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 223mgPotassium: 1092mgFiber: 5gSugar: 5gVitamin A: 158IUVitamin C: 25mgCalcium: 134mgIron: 2mg