5 New Mexico (Anaheim) chilies
(or 2 medium-size poblanos)
1/2 cup Chopped onion
1 tablespoon Chopped garlic
1 tablespoon Olive oil
1/2 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
2 Baking potatoes - (abt 3/4 lb) peeled, diced
1 tablespoon Ground cumin
1 1/2 teaspoons Dried oregano
Salt to taste
Freshly-ground black pepper to taste
1 tablespoon Cilantro leaves for garnish


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.
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
To serve, ladle stew into 4 bowls and garnish with a few cilantro leaves.
This recipe yields 4 servings.




4.0 servings


Sunday, December 6, 2009 - 1:55am



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