Roasted Green Chile Stew

A week ago a friend of mine let me know about this fantastical site and my husband and I have been browsing the recipes non-stop since. Over the weekend I found a recipe for  green chile stew which inspired me to make my own version...mostly meatless :D (does bacon grease count as meat?)

Started off roasting anaheim and poblano peppers (the broiler function on our oven sucks so the roasting could be better...next time I will have hubs fire up the BBQ!)

while the peppers roasted I started chopping the veggies, and got the bacon grease melting over medium high heat.

Once the onions and garlic softened i started adding the other veggies (except the kale and potatoes) and covered it in the flour/seasonings mixture. Poured in the stock and let that come to a boil then turned it down to a simmer for 30 minutes.

After 30 minutes I tossed in the kale and potatoes and let that simmer for 15 minutes, then added the sliced zucchini and let it cook on low for another 15 minutes.

The result was a spicy and delicious mostly veggie soup that would cure just about anything that ails you...this could easily be made for veggie lovers just removing the bacon and grease and using veggie stock instead of chicken stock. The prep time takes a moment with all the veg chopping but its really worth it...!

2 Tbsp. bacon grease

2 large onions, finely diced

4 to 6 garlic cloves thinly sliced

2 tsp. cumin seeds, toasted and finely ground (the toasting is key to great flavor!)

1/2 cup chopped tomatoes, fresh or canned (I used canned)

6 large carrots, peeled and chunked1 cup (or more)

roasted green chiles

2 Tbsp. all-purpose flour with salt, pepper and garlic seasoning added to taste.

8 chicken broth (I used 4 cups chicken bullion, and 4 cups chicken stock I had frozen)

a small bag of waxy potatoes

a large bunch of Kale washed and chopped

several stalks of celery

3 zucchini sliced

three slices of bacon finely diced