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    You are in: Home / Recipes / Green Chile Stew Recipe
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    Green Chile Stew

    Green Chile Stew. Photo by breezermom

    1/1 Photo of Green Chile Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    ellie_'s Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 4
      While potatoes are cooking slip skins off the chiles, discarding the seeds and chopping the chiles into large pieces.
    5. 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. 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. 7
      Serve soup with a dollop of sour cream.

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    Ratings & Reviews:

    • on December 23, 2010

      45

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2009

      45

      This is a very good vegetarian soup. I would recommend cutting the potatoes a little smaller and adding cilantro to the soup as well as to the sour cream. I used homemade vegetable broth. I think it was even better after sitting overnight in the refrigerator. This is a nice "spiced up" potato soup. Thanks for posting! Made for Newest Zaar tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Green Chile Stew

    Serving Size: 1 (714 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 338.7
     
    Calories from Fat 120
    35%
    Total Fat 13.3 g
    20%
    Saturated Fat 4.7 g
    23%
    Cholesterol 12.6 mg
    4%
    Sodium 41.9 mg
    1%
    Total Carbohydrate 50.7 g
    16%
    Dietary Fiber 6.7 g
    27%
    Sugars 6.4 g
    25%
    Protein 7.2 g
    14%

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