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
1 or 2
long green chiles or poblano chiles, roasted and peeled
sunflower seed oil or other vegetable oil
small onion, diced
teaspoon ground coriander
teaspoon ground cumin
garlic clove, minced
large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 1/2-inch chunks
Salt and pepper
chicken stock or water
Sour cream (or Greek yogurt) to finish
Chopped cilantro to finish
In This Recipe
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.