Sunday, September 21, 2014
potato and green chile stew
- 1 or 2long green chiles or poblano chiles, roasted and peeled
- 1tablespoon sunflower seed oil or other vegetable oil
- 1small onion, diced
- 1/2teaspoon teaspoon ground coriander
- 1/4teaspoon teaspoon ground cumin
- 1garlic clove, minced
- 1large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 1/2-inch chunks
- Salt and pepper
- 1cup chicken stock or water
- Sour cream (or Greek yogurt) to finish
- 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 chile, along with 1/2 teaspoon salt and give a 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.
# posted by Chelsea @ 5:12 PM 
