1 (30 ounce) can chopped green chile peppers, drained
2 medium onions, chopped
1 medium medium green bell pepper
1 medium bunch celery, finely chopped
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
2 tablespoons chili powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
2 tablespoons olive oil
2 tablespoons water
Pour oil in a large stockpot over high heat. Add onion and bell pepper; cook, stirring occasionally, for 5 to 6 minutes. Stir in celery, lemon juice, Worcestershire sauce, lime juice and chili powder.
Pak mud a quarter of the olive oil into the large stockpot, and pour the remainder into the boiling pot. Stirring well, bring to a boil, and reduce heat to medium-low.
Return the stock to a low boil, and add water. Cover, and cook, stirring occasionally, for 3 to 4 minutes. Stirring occasionally, cook and stir for 5 more minutes, or until water is absorbed. Reduce heat to low; cook and stir until liquid is reduced to 1/3 cup.
Return reserved olive oil and water mixture to a low boil, and add more lemon juice if necessary. Cook and stir for 2 to 3 minutes, or until the potatoes are tender.
Return the potatoes and vegetables to a saucepan. Add the remaining olive oil, and stir over medium heat until the liquid is reduced by about half. Season with salt, garlic powder, basil, oregano, olive oil, and water to make a gravy.
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