Colorado-ish Potato and Green Chile Stew

We blog about this recipe here.

Colorado-ish Potato and Green Chile Stew

This is tweeked from a Deborah Madison recipe.  Frankly, I never remember having Green Chili Stew, growing up in Colorado, but I love the simplicity of this recipe, even if its authenticity is dubious.  It’s easily made vegetarian and can be made even more nutritious by throwing in a handful of greens – such as chopped spinach or chard.

  • long green chiles such as Big Jim or Anaheim or poblano chiles, roasted and peeled
  • 3 T vegetable oil
  • 1 large onion, diced
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • cloves of garlic, minced
  • 1 1/2 lbs Yukon gold or red potatoes, chopped into 1-inch chunks (no need to peel)
  • Salt and pepper to taste
  • 4 c chicken broth or water or vegetable broth
  • Sour cream, Mexican crema, or Greek yogurt to finish (don’t omit – it adds so much)
  • Chopped cilantro to finish

Chop the chiles coarsely. Heat the oil in a wide pot; add the onion and cook over medium-low heat, stirring frequently until softened, about 4 minutes. Add the coriander, cumin, garlic, and potatoes, followed by the chiles, along with 1/2 teaspoon salt and stir. Cook together of a few minutes, then add the water or stock. Bring to a boil, then lower the heat to a simmer.

Cook and cover until the potatoes are completely softened, about 25 minutes. Taste and season with salt and pepper. At this point you can mash the potatoes, or at least a few of them to give the dish a creamy sort of background, if desired.

Pour into a bowl; add a dollop of sour cream and the chopped cilantro.

Recipe brought to you by and Andy and Ann.

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