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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 1 white onion (Medium, diced)
- 4 cloves minced garlic
- 1 Tbsp. epazote (dried, optional)
- 1 Tbsp. oregano (mexican)
- 6 cups vegetable broth
- salt (to taste)
- 3 cups tomatillo salsa (recipe below)
- 3 cups green chile (previuosly roasted Hatch or Anahein, diced)
- 2 russet potatoes (Medium, peeled and diced)
- 2 large carrots (peeled and sliced)
- 1 cup sun-dried tomatoes (finely chopped)
- 8 tomatillos (peeled and washed)
- 1/2 white onion (Small, chopped)
- 1 clove garlic (sliced)
- 2 serrano peppers (stems removed)
- 1 freshly squeezed lime juice (small)
- 1 handful chopped cilantro
- salt (to taste)
- corn tortillas (Warm, or tostadas)
- serrano (Chile, minced)
- radishes (sliced thin)
- cabbage (or lettuce shredded)
- lime wedges
- cilantro (chopped)
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