Deborah Madison’s Potato and Green Chile Stew
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Serves 1 to 2
- 1 or 2 long green chiles or poblano chiles, roasted and peeled
- 1 tablespoon sunflower seed oil or other vegetable oil
- 1 small onion, diced
- 1/2 teaspoon teaspoon ground coriander
- 1/4 teaspoon teaspoon ground cumin
- 1 garlic clove, minced
- 1 large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 1/2-inch chunks
- Salt and pepper
- 1 cup chicken stock or water
- Sour cream (or Greek yogurt) to finish
- Chopped cilantro to finish
- 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