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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.
- 4 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
- 4 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 BigLittleMeals.com and Andy and Ann.