Ingredients:

  • 3 ears of corn, cooked in the oven until just tender and then cut off the cob
  • 2-3 california green chilies, seeded, veined, and thinly sliced into 1 1/2 to 2 inch long
  • strips
  • 2 jalapenos, seeded, veined and thinly sliced
  • 3-4 heads of spinach (red chard works too), thoroughly washed and just wilted (a quick
  • steaming retains the most nutrients)
  • 4-6 large cloves of garlic minced
  • 3 medium tomatoes roughly chopped
  • 4 medium red potatoes chopped into small 1/2 inch cubes
  • 1 onion chopped
  • olive oil
  • oregano
  • cumin
  • coriander
  • salt to taste

Directions:

Note: This recipe is very flexible and I love it!