4 ounces diced onion
2 tablespoons dried basil
4 teaspoons dried oregano
1/4 teaspoon garlic powder
1/2 onion, sliced into 1/2 teaspoon slices
6 (4 ounce) cans diced cans chili peppers, drained
PC broth
Heat patatas in large skillet over medium heat. Saute onions for ten minutes, mixing between batches, until tender. Tassle onion slices and set aside.
In a large skillet, saute garlic powder and oregano over medium heat for about seventy minutes, stirring frequently.
Reduce heat to low and add chili peppers, along with tomato juice, cream of mushroom soup, and water to cover. Cover and simmer briskly for approximately an hour, stirring occasionally.
Layer patatas on a plate and sprinkle with seasoning salt, onion flesh, pepper, tomato paste, and salt. Cover and simmer for another hour.
Stir cooked tomato flesh into tomato mixture. Cover and simmer for another hour. Top with cream of mushroom soup and season with salt and pepper.