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38 Comments
Joe C.
September 28, 2015
Poblano stew, not green chile stew. Yankees............
Dr.Insomnia
February 23, 2016
HaHaHa. As the significant other of a New Mexican, I know where this comes from. But her invective was "gringos."
Melissa
September 10, 2015
So weird that I just made this, ate it (we always love it) and saw it on my newsfeed.
Just about the easiest, cheapest and most anticipated soup of the fall.
Just about the easiest, cheapest and most anticipated soup of the fall.
Katy
September 9, 2015
How do you roast the chiles?
bmallorca
September 10, 2015
Here's how I do it: I put them on the open flame on my stove and turn them with metal tongs until they are charred all over. It's fun; you get to play with fire : ) Then drop them into a plastic bag, twist the top to close and let them steam. After they've cooled enough to touch, rub the skins off and proceed. You could also put them in a bowl and cover with a plate if you aren't into plastic bags. It's the steaming that gets the skins to come off easily.
Allison
July 11, 2015
Have you tried to freeze and re-heat this? It looks wonderful. I am looking for vegetarian options to pack for a 21 day raft trip...
[email protected]
November 2, 2014
I just made this and it was delightful. I added water for liquid, and even so, it was plenty flavorful. Sour cream on top is a must for me. Easy and delicious!
Gigi
September 23, 2014
I have made this twice already and everyone has absolutely loved it. It will be a staple in my repertoire of recipes for the cooler temps for sure!! I added bacon as a condiment and it was good....thinking of using some Mexican chorizo for a topping next time! And, BTW, in response to bmallorca...yes, the flavors meld.
Kari L.
September 23, 2014
Making this tonight and serving it up with some homemade cornbread...Soup season has just begun in Portland, OR...happy about that.
Rebecca
September 16, 2014
Yes it should be fine, just don't overcook or your potatoes will get "soggy." I would cook till just slightly firm so reheating shouldn't't be a problem.
bmallorca
September 15, 2014
Do the flavors meld even better if you make it the night before? Or do things just get soggy?
Gigi
September 15, 2014
I finally made this tonight for my husband and myself with leftover red-skin mashed potatoes because I wanted us to sample it before I served it for guests at our bonfire this Saturday night!! It's a winner for sure....my hubby loved it. Can't wait to serve it to our family and friends by the campfire! We're not vegans so I may top it off with chopped bacon, cilantro and the sour cream...yum. Thank you for sharing this wonderfully versatile recipe. xoxo
bmallorca
September 15, 2014
Thank you Rebecca! Maybe tonight...!
bmallorca
September 23, 2014
This was a delicious success! I added the tomatillos, some green and cherry tomatoes too, (yet another) zucchini, and it was great. Perhaps some shredded kale would be a good addition next time, which will be soon, as potatoes and poblanos keep arriving in my farm box!
bmallorca
September 15, 2014
I've got just a few tomatillos from my farm box. Can I add them along with the chilies? Or do I have to do something different with them? I've only cooked tomatillos once, a while back. Thanks!
Rebecca
September 15, 2014
Yes, I would wash thoroughly and chop as you would tomatoes and add with onions, cover pan to cook them a bit. Then proceed with recipe. Hope this helps.
Monica
September 23, 2014
just saw your question. my husband roasts them on the grill on a non stick grill pan then puts them in the blender before adding them to the chilies which he also roasts on the grill over mesquite or other aromatic wood. gives the stew a very smoky flavor.
Monica B.
January 19, 2022
I used to make this with the tomatillos in my farm box--along with sweet potatoes. Just chopped them up and tossed them in. Delicious tang.
jim
September 10, 2014
Great flavor, fast, foolproof. What more can you ask? I usually use broth and a bit of leftover chicken but it is not really necessary. I consider this a pantry dish in that I always have all of the ingredients or can make a reasonable substitution.
Monica
September 8, 2014
Hello, is there a reason you seem to prefer water to broth or stock? thanks
Kristen M.
September 9, 2014
I think there's plenty of flavor and body from the other ingredients, and water keeps this vegetarian (and vegan, if you skip the sour cream) and makes it even more conducive to making on a whim.
Monica
September 9, 2014
Thanks! Seems like a lot of people are starting to stray a bit from broth or stock so was just curious.
liamoran
September 6, 2014
I am making this right now and my apartment smells amazing. I am waiting for the neighbors to just show up...with bowls. I live in Colorado and this is green chile season for us. Many farmers markets will have employees roasting the chiles in giant drums right in the market. The smell is intoxicating. I did add some leftover roasted chicken to the soup. I can't wait to have a happy lunch at work next week.
TERRYE H.
September 3, 2014
OOOps! almost forgot, The Shed doesn't use the sour cream garnish but serves it with garlic toast. Dang, now I'm hungry.
TERRYE H.
September 3, 2014
I am also a decades long fan of The Shed. I find that I get the best chile flavor from dried green chilies from The Chile Shop on Water St in Santa Fe. I always have the dried chilies and their super-flavorful Dixon chile powder in my freezer. They ship just about anywhere.
10 L.
September 3, 2014
This looks like a fine transition meal for fall. I can imagine eating it out by the fire pit at the end of a warm September day, as the night air turns chilly the soup warms our souls.
btglenn
September 3, 2014
I first ate this savory soup 30 years ago at the The Shed in Santa Fe. They also made it with the addition of lamb. Anxious to be able to make it at home, along with the many other great regional dishes I ate, I found recipes for them in a far-ranging, beautifully writtten cookbook: "The Feast of Santa Fe: Cooking of the American Southwest" first published in 1985. Huntley Dent, the author, in his endeavor to present the foods of Santa Fe based on their complex heritage and merging of both Indian and Spanish styles of cookery, consulted "a wealth of materials -- fiesta programs, out-of print cookbooks, Southwest novels, and memoirs -- which filled in a picture of cooking that most Americans do not realize is in their midst."
For those who enjoy Madison's version of "Potato and Green Chile Stew" and would like others in the same theme, read this book. My only caveat is that when written (1985) chiles were not generally available in US markets so canned versions are sometimes listed as part of the ingredients.
For those who enjoy Madison's version of "Potato and Green Chile Stew" and would like others in the same theme, read this book. My only caveat is that when written (1985) chiles were not generally available in US markets so canned versions are sometimes listed as part of the ingredients.
Rebecca
September 3, 2014
I also chop fresh tomatillos (use as you would tomatoes) and sauté with the onion till soft, adding garlic and spices a few seconds before the liquid. Add pork and hominy to make posole. I like this version because it's a quick pantry meal.
CheaterBBQ
September 3, 2014
It's peak season for Hatch, NM, chile, which is spectacular in a soup/stew. Swap the potatoes for posole and you've got a southwest favorite. Meats and meat broths are optional, of course. Here's a direct route to a great posole chile soup: http://wp.me/p4jYBs-G7
Key
September 3, 2014
Deborah Madison is a potato savant. I have been making her potato with kale soup recipe from the Greens Cookbook for half my life. And I'm old.
Robert L.
September 15, 2014
Key - where can I find this potato kale soup recipe you talk about? Love greens and try to cook with them daily.
rroseperry
October 9, 2014
I think Key meant the Greens Cookbook, which has the recipe.
http://www.amazon.com/The-Greens-Cookbook-Deborah-Madison/dp/1906502587
http://www.amazon.com/The-Greens-Cookbook-Deborah-Madison/dp/1906502587
roxann D.
September 3, 2014
We lived in Navajo land for several years-Window Rock area-and ate delicious mutton stew made in this manner, but making the broth first, with mutton which was simmered for quite a long time and NEVER allowed to boil, which toughened the meat. Posole (drie limed corn kernels) were added also.
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