Related Blogposts
Bloggers, have you written about Green Chili Stew? Add a widget!
[edit] Ingredients
5 |
New Mexico (Anaheim) chilies |
1 |
|
|
(or 2 medium-size poblanos) |
2 |
Jalapeno peppers |
½ |
cup Chopped carrots |
½ |
cup Chopped onion |
1 |
tablespoon Chopped garlic |
1 |
tablespoon Olive oil |
½ |
cup Diced tomatillos |
1 |
Dried Ancho chile pepper pan-roasted, |
|
and ground to a powder |
|
teaspoon (or 2 Ancho chile molido or 2 teaspoons regular chili powder) |
6 |
cups Chicken stock |
2 |
Baking potatoes - (abt 3/4 lb) peeled, diced |
1 |
tablespoon Ground cumin |
1 ½ |
|
|
Salt to taste |
|
Freshly-ground black pepper to taste |
1 |
tablespoon Cilantro leaves for garnish |
[edit] Preparation
Step 1 |
Preheat broiler and roast peppers in a large roasting pan, turning several times, until skins are charred all over. Transfer peppers to a large bowl and seal tightly with plastic wrap. Let steam 20 minutes, until skins loosen. When cool enough to handle, remove skins and seeds from peppers, and coarsely chop. |
Step 2 |
In a soup pot or large saucepan sweat carrots, onion and garlic in oil over medium heat until onion is tender, 5 minutes. Add roasted peppers, tomatillos and ground Ancho chile powder; cook 1 minute. Stir in stock, potatoes and spices. Bring to a boil, lower heat to simmering and cook until potatoes are tender, about 30 minutes. Season to taste with salt and pepper. |
Step 3 |
To serve, ladle stew into 4 bowls and garnish with a few cilantro leaves. |
Step 4 |
[edit] Tools
[edit] About Green Chili Stew
Related Recipes
Carrot, Garlic Clove, Onion, Parsley, Red Wine
Apple, Breadcrumbs, Carrot, Garlic, Hazel
Carrot, Chicken, Clove, Garlic, Onion
Beer, Carrot, Clove, Firm Tofu, Garlic
Apple, Carrot, Garlic, Lemons, Olive Oil
