Green Chili Stew
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Green Chili Stew
  Chili    Greens    Stews  
Last updated 6/12/2012 12:58:29 AM. Recipe ID 21253. Report a problem with this recipe.
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      Title: Green chili stew
 Categories: E.
      Yield: 4 Servings
 
      5    New Mexico (Anaheim) chilies
      1 lg Or 2 medium poblano peppers
      2    Jalapeno peppers
    1/2 c  Chopped carrots
    1/2 c  Chopped onion
      1 tb Chopped garlic
      1 tb Olive oil
    1/2 c  Diced tomatillos
      1    Dried Ancho chile pepper,
           Pan-roasted and ground to a
           Powder or
      2 ts Ancho chile molido or
      2 ts Regular chili powder
      6 c  Chicken stock
      2    Baking potatoes (about 3/4
           Pound), peeled and diced
      1 tb Ground cumin
  1 1/2 ts Dried oregano
           Salt and pepper
      1 tb Cilantro leaves, for
           Garnish
 
  Preheat broiler and roast peppers in a large roasting pan, turning
  several times, until skins are charred all over.  Transfer peppers to
  a large bowl and seal tightly with plastic wrap.  Let steam 20
  minutes, until skins loosen.  When cool enough to handle, remove
  skins and seeds from peppers, and coarsely chop.
  
  In a soup pot or large saucepan sweat carrots, onion and garlic in
  oil over medium heat until onion is tender, 5 minutes.  Add roasted
  peppers, tomatillos and ground Ancho chile powder; cook 1 minute.
  Stir in stock, potatoes and spices.  Bring to a boil, lower heat to
  simmering and cook until potatoes are tender, about 30 minutes.
  Season to taste with salt and pepper.  To serve, ladle stew into 4
  bowls and garnish with a few cilantro leaves.
  
  Yield:  4 servings
  




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Recipe ID 21253 (Apr 03, 2005)

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