YIELD: 12 servings 3 Tbsps. vegetable oil1 ½ cups yellow onion, chopped4 green chilis, peeled, seeded, diced4 potatoes, peeled, diced2 cups Roma tomatoes, diced1 cup chorizo, diced (optional)½ cup cilantro, chopped1 ½ qt. vegetable or chicken stockSalt and pepper, to taste¾ cup queso fresco, crumbled 1. Saute onion, chilis, potatoes, tomatoes, chorizo and cilantro in oil. 2. Add stock; cook until potatoes are soft. 3. Add salt and pepper to taste. 4. Add cheese before serving. Photo ...
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