Green Chile Stew

READY IN: 1hr
Recipe by ellie_

A vegetarian version of the New Mexico favorite green chile stew. Recipe source: local newspaper which is printed from Vegetable Soups from Deborah Madison's Kitchen

Top Review by WeazelChef

This was pretty good.. I added sour cream, cilantro, and toasted tortilla strips to the top. I would like to put something else instead of potatoes next time like sweet potato or squash. Husband loved it.. thanks!

Ingredients Nutrition

Directions

  1. Roast the chiles over a flame until the skins bubble and are partially charred, then put them in a bowl , cover with a plate and set aside to steam (or buy chiles that are already roasted).
  2. Toast the coriander in a dry skillet until fragrant and the color changes, then cool and then grind to a powder using a mortar and pestle or spice mill.
  3. In a large soup pot over medium heat heat the oil and then add the onion, potatoes and coriander, turning to coat for 5-10 minutes or until potatoes are golden.
  4. While potatoes are cooking slip skins off the chiles, discarding the seeds and chopping the chiles into large pieces.
  5. Add chiles, 1 teaspoon salt and the water or vegetable broth into the soup pot. Bring to a boil and then lower heat to a simmer and cook covered for 25-30 minutes or until potatoes are soft. Season with salt and pepper.
  6. In a small saucepan bring a small amount of water to a boil, submerge the cilantro for a few seconds, drain and rinse under cold water. Chop the cilantro and stir it into the sour cream.
  7. Serve soup with a dollop of sour cream.

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