Directions
Prep 20 m Cook 51 m Ready In 1 h 31 m
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
Ingredients
1 h 31 m 8 servings 92 cals
1 pound Hatch chile peppers
1 tablespoon olive oil
1 large onion, chopped Sweet Onions
4 cloves garlic, minced, or more to taste
1 (14.5 ounce) can diced tomatoes
1 tablespoon all-purpose flour
5 cups vegetable broth
2 tablespoons ground cumin
2 tablespoons chili powder, or to taste
1 teaspoon salt
Nutrition Facts
Per Serving: 92 calories; 2.7 g fat; 14.6 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 685 mg sodium.
Recipe By AllRecipes
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