Chile Verde

Always looking for new soups or stews to warm our bellies in the cold winter months...  The garnishes really add a lot to this one too.  

2 T olive oil

2 T butter

1 large yellow onion, diced

4 garlic cloves, minced

2 large poblano chiles, diced

1 jalapeño, seeded and finely diced

2 lbs spicy breakfast sausage

2 15 oz. cans green enchilada sauce

1 16 oz. jar salsa verde

1 4 oz can diced green chiles

1 lime, halved

salt and pepper to taste

For garnish:

sour cream

sliced radishes 

fresh cilantro

hot sauce

lime wedges

In a large dutch oven saute the onions and peppers till onions are transparent.  Add the garlic just before the sausage.  When sausage is brown, add the enchilada sauce, salsa and green chiles.

Stir everything together, bring to a boil, reduce and simmer for 10-12 minutes.  Add the lime juice and stir.  Taste, add salt and pepper if necessary.

Spoon it up and garnish!