Cook the Book: Potato and Green Chile Stew

Name: Cook the Book: Potato and Green Chile Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 237 milliliters chicken stock or water; 1 serving Chopped cilantro to finish; 1 serving Sour cream to finish; 1 garlic clove, minced; 1 teaspoons ground coriander; 0 teaspoons ground cumin; 1 small onion, diced; 1 large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 1/2-inch chunks; 1 serving Salt and pepper; 1 Tbsp sunflower seed oil or other vegetable oil

Cook the Book: Potato and Green Chile Stew is a gluten free and vegetarian soup. One serving contains 313 calories, 8g of protein, and 23g of fat. This recipe serves 1. If you have garlic clove, ground cumin, cream to finish, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Chop the chiles coarsely.

Ingredients you will need

Chili Pepper

Heat the oil in a wide pot; add the onion and cook over medium-low heat, stirring frequently until softened, about 4 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Coriander

Potato

Garlic

Chili Pepper

Cumin

Stock

Water

Salt

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.

Ingredients you will need

Salt And Pepper