Deborah Madison's Potato and Green Chile Stew

By • September 2, 2014 25 Comments

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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
  1. 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.
  2. 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.
  3. Pour into a bowl; add a dollop of sour cream and the chopped cilantro.
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Comments (25) Questions (1)


6 months ago detroitdiane

This is amazing, so much greater than the sum of its parts, and so simple to make. Didn't even need the sour cream. I made a double glad I did. YUM!


6 months ago Hollie O'Connor

Made this last night with some jalapeno sausage. Definitely a keeper!


6 months ago Clover88

So easy and delicious. I'm going to make this a regular meal in my rotation!


7 months ago Jeri

This is my favorite soup. I've made it approx one time a week since finding the recipe, sometimes add chicken, regardless the soup is so good... best soup ever.


7 months ago LeeLeeBee

This recipe exceeded my expectations - it was so flavorful. I tripled the recipe, which made enough for about 6 servings. To roast the peppers, I put them under the broiler until charred (approximately 7 - 10 minutes per side), then slid them into a bowl and tightly covered the top with plastic wrap. I let them "steam" for about 15 minutes and then peeled off the skin, removing the seeds and membranes.


8 months ago cindy

Total Comfort Food ! I used 2 large poblanos, a 1.5 lb bag of small golden, red and purple potatoes, did not peel, just quartered... increased the stock, garlic and onion by 1/2. Perfect. It is a GENIUS RECIPE


8 months ago cindy

And I used vegetable stock. Fabulous.


8 months ago maxypunx

Delicious! I doubled everything except the onion. Also, I used the immersion blender to make it a bit creamier, but i left some big pieces of potato as well. The sour cream and lots of cilantro were the perfect finishing touches. I had some leftover and it kept perfectly. thank you Food 52!


10 months ago Petite fee

Simple, awesome and hearty soup! Made with vegetable broth and purple potatoes.

Thanks for sharing...


11 months ago Barbara Guss

Oh my gosh...yes! Here is what I and friends do: if you are roasting your own peppers, put them under the broiler and turn until charred all over. Put in bowl covered with plastic wrap or put in small paper bag and seal. When cool, remove the skin and scrape out the seeds. If you break off the top, hardened part of the pepper, most of the seeds are up there in a clump. Then, rinse the peppers off and dab dry. The seeds are the hottest part of the chile and you probably do not want them! Maybe a few...? :)


11 months ago Heleen

Should I remove the chiles' seeds?


11 months ago Barbara Guss

I find that about one half of a large onion fills one cup. But, you can easily wing the amount with this recipe. I usually add more onion than called for, especially in soups, especially if using a sweeter onion. This soup, with the hot chiles, can stand up to as much onion as pleases you. I guessed on the amount of chiles also, as they vary so widely in heat factor. Poblanos are not usually as hot as medium to hot New Mexican Green Chiles, so I find you just have to experiment until you get the right heat.


11 months ago EllenFitz

I would like to make this but in much larger quantity. Mist ingredients are easy to expand on. My only question is how much do you guess a small onion is chopped? 1 cup? 3/4 cup? (I would be buying a bag of large onions and would chop them all then measure out for the number if servings I plan to prepare.)


11 months ago Barbara Guss

This is a master recipe that makes the cook feel like a "nuevo(a) mexicano(a)!" Deborah Madison is brilliant in the kitchen and as an instructor (wonderful, occasional classes at Santa Fe Cooking School which I highly recommend). This is a base soup. Add leftovers for different takes! First time, I added a bone-in leftover ribeye steak, cutting off the meat after simmering in the broth. Tonight, I added some leftover cooked chicken and broth, some almost overripe diced heirloom tomatoes from the Farmer's Market and mashed a few chunks of soft potato as DM suggests. It is very lovely. I am going to get my annual 30 lb burlap bag of Hatch chiles that are arriving in Santa Fe, have them roasted in the parking lot and clean, dice and bag at home for my year's frozen supply. It took four years to feel confident doing this! Beware: make sure you wear heavy kitchen gloves! I forgot the first time, as a gringa! This is one of the best things about living in New Mexico, for sure. The air smells of roasted chiles right now...heavenly.


11 months ago Lynda Kochevar

I made this for dinner last night. I roasted the peppers on the grill. Nice smokey flavor and no cleanup! It was delicious and super quick. I will definitely be making it again.


11 months ago Pam A

Can you give instructions on how you roasted the peppers?


11 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

We just charred the peppers on a grill pan till the skin was blackened all over, then put them in a bowl with plastic wrap to steam for 15 minutes, which made the skin easy to peel off by hand (our broiler was occupied that day, and we don't have gas burners in the office, but those will also work). This article has helpful instructions too:


11 months ago THEToughCookie

I just made this tonight and tripled it. Outstanding! Next time I'm putting tomatillos in because who doesn't love poblanos and tomatillos!


11 months ago Scott Basye

I'm making this tonight as well. It smells great - but that picture makes me think there are tomatillos in the soup!


11 months ago Susan W

Susan W is a trusted source on General Cooking.

I think that is either cilantro or the green chilies that you see.


11 months ago Scott Basye

Maybe - it's just that it calls for just one chile. and it is so green. Anyway looking forward to dinner!


11 months ago Minimally Invasive

Made this for dinner tonight, substituting 1/2 cup of sofrito for the onion and garlic and just fell in love. I'm already looking forward to making it again!


11 months ago Debbie Conover

I would love to make this, but I need to serve 4 to 6. How do I scale this recipe to serve 4 to 6 people????


11 months ago Jill Tennent

i think you should double or triple it! it's not like baking, where you might run into issues doubling a recipe due to leavening etc...


11 months ago Gigi

This sounds delicious, can't wait to make it for one of our great bonfire nights!!