Vegetarian Green Chili from Veg Cook Books

1 onion chopped 
3-4 garlic cloves, chopped, or more  
1 Tbsp olive oil 
6 cups vegetable stock or vegetable bouillon 
12 roasted, peeled, chopped green chiles, or to taste  
2 Tbsp. flour or cornstarch 
salt 
pepper to taste 

1-2 potatos diced (1/2" or so) 
1-2 chopped tomatos 
cilantro, cumin, oregano  

Saute onion, garlic in olive oil.  Add chile, stock.  Add salt and 
pepper.  Dissolve flour or cornstarch in a cup of hot water and 
add, stirring to prevent lumps.  Simmer for 45 minutes. 

Add with the chile and stock.  Potatos help thicken the chile, 
especially after it has been frozen since they tend to disintegrate 
in the freezer.  Add the cilantro after it has simmered to retain 
the fresh cilantro flavor. 

Serve this sauce over enchiladas, burritos, eggs, beans, using 
fresh New Mexico green chiles, NOT canned.