Green Chile, Cheddar and Potato Stew
|Onion||1 Medium, thinly sliced|
|Stalk celery||1 , thinly sliced|
|Pear shaped tomatoes||2 Medium, seeded and chopped (Roma Type)|
|Garlic||4 Clove (20 gm), minced or pressed|
|Chili powder||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Dry oregano||1⁄2 Teaspoon|
|Canned diced green chiles||4 Ounce (1 Small Can)|
|Lightly packed cilantro leaves||1⁄4 Cup (4 tbs)|
|Small thin skinned potatoes||1 1⁄2 Pound, scrubbed and cut lengthwise into sixths (Each About 2 Inches In Diameter)|
|Vegetable bouillon cubes||2|
|Boiling water||2 Cup (32 tbs)|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup)|
In a 4-quart or larger electric slow cooker, combine onion, celery, tomatoes, garlic, chili powder, cumin, oregano, chiles, cilantro leaves, and potatoes.
Dissolve bouillon cubes in boiling water; pour bouillon over potato mixture.
Cover and cook at low setting until potatoes are very tender when pierced (8 to 10 hours).
Scoop out about 2 cups of the potatoes with a little of the liquid; whirl in a blender or food processor until pureed.
Return puree to cooker.
Increase heat setting to high; cover and cook until stew is heated through (about 20 more minutes).
Season to taste with salt.
Ladle into wide, shallow bowls; sprinkle evenly with cheese.
Garnish with cilantro sprigs, if desired.