Sonora Cheese-Potato-Green Chili Stew
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 medium onion
- 1 tomatoes
- 3 canned poblano chiles
- 3 idaho potatoes (or your favorite type)
- 1 tablespoon cooking oil
- 1⁄2 quart milk
- 1⁄2 quart water
- 2 cups cheese, crumbly or shreddable
- 1 teaspoon salt (approx. to taste)
directions
- Boil milk and water together.
- Dice poblano chilies and potatoes.
- Chop tomato and onion in fine pieces.
- Chop or separate cheese in shreds.
- Heat cooking oil and sautee potatoes, onion, tomate and chilies.
- Add water-milk mixture.
- Salt to taste.
- Simmer until potatoes are well cooked but not mushy.
- Add the cheese.
- Remove from stove and cover to keep hot until serving time-.
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RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.