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Author Notes: Deborah Madison's Potato and Green Chile Stew is a dinner for easing out of our summer clothes and settling into fall -- a one-pot meal unusual in that it doesn't simmer very long and is easily made vegetarian or vegan, but is still hearty enough that it can truly be the only thing you eat (and the only pot you dirty) tonight. Adapted slightly from What We Eat When We Eat Alone (Gibbs Smith, 2009). —Genius Recipes
Serves 1 to 2
- 1 or 2 long green chiles or poblano chiles, roasted and peeled
- 1 tablespoon sunflower seed oil or other vegetable oil
- 1 small onion, diced
- 1/2 teaspoon teaspoon ground coriander
- 1/4 teaspoon teaspoon ground cumin
- 1 garlic clove, minced
- 1 large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 1/2-inch chunks
- Salt and pepper
- 1 cup 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.
- This recipe is a Community Pick!
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