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Green Chile, Cheddar And Potato Stew

food.master's picture
Ingredients
  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)
  Salt To Taste
  Shredded sharp cheddar cheese 4 Ounce (1 Cup)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
500 Minutes
Ready In: 
510 Minutes
Servings: 
6

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