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Ingredientes
- 5 c. Water
- 3 c. Beef stock
- 1 med White onion -- sliced
- 1 tsp Salt -- or possibly to taste
- 1/2 c. Garlic puree -- *
- 8 x Green chiles -- roast, peel, Chop
- 12 ounce Evaporated lowfat milk
- 4 med Potatoes -- cook, peel, Cube
- 2 lrg Tomatoes -- coarsely Minced
- 4 c. Combination cheese -- ** Cubed
Direcciones
- * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
- ** Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (that is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses. In an 8-qt stock pot, place water and beef stock and bring to the boil. Add in salt, garlic puree, green chile, onion and evaporated lowfat milk. Simmer 10 min. Taste and adjust seasoning, adding more chile, if desired. Add in cooked potatoes and tomatoes and simmer 10 min more.
- To serve, place 6 or possibly 8 cubes of cheese in hot bowls and ladle soup over the cheese.
- May be refrigerated for use the next day or possibly frzn for later use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 534g | |
| Recipe makes 6 servings | |
| Calories 456 | |
| Calories from Fat 297 | 65% |
| Total Fat 33.84g | 42% |
| Saturated Fat 21.32g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 1397mg | 58% |
| Potassium 478mg | 14% |
| Total Carbs 10.57g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 8.3g | 6% |
| Protein 27.81g | 44% |
