Roasted chiles are coming our way this week! There is so much you can do with a bag of roasted chiles; make a casserole or cornbread or a delicious green chile sauce.
Or you could make this potato chile stew.
This is a Deborah Maddison recipe so you know it is yummy and approachable. It’s a one pot dish, it’s quick and easy to make and it is endlessly adaptable. Do you have some zucchini or corn? Throw it in. Don’t have onions? Use leeks. This is already a hearty dish but you could add some ground meat, plant based meat substitute or rotisserie chicken while sweating the onions and have a real stick to your ribs dish.
You will have everything you need to make this in your CSA share this week except the lime. This makes 4-6 generous servings.
- 1 pound green chiles or poblano chiles, roasted and peeled
- 2 tablespoons oil
- 1 or 2 onions diced
- 1 teaspoon each of ground coriander and cumin
- 3 garlic cloves minced
- 1 1/2 pounds of potatoes peeled and chopped into 1 1/2-inch chunks
- Salt and pepper
- 1 tomatoes or more of you have them
- 3 cups water
- Juice of at least one lime. It isn’t in the original recipe but when I tasted it it really needed some lime.
- Optional additions; sour cream, yogurt, mushrooms, cilantro, shredded cheese, tortilla chips, flour tortillas, avocado, ground meat or roasted chicken or plant based meat option.
- Chop everything up and heat the oil in a pan and sweat the onions for 4 or 5 minutes.
- Add everything else in one dump when the onions are soft and simmer covered for 45 minutes to an hour until the potatoes are really soft.
I wanted my stew a little thicker so I hit it with an immersion blender for just a minute.
You could make it totally smooth if that is what you wanted or leave it really chucky.
This is a great base recipe that really benefits when you put your own spin on it and have some fun. And don’t forget the lime.
Have a great week. See you at pickup.