You are here

Green Chile, Cheddar and Potato Stew

food.master's picture
  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)

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: 
Side Dish
Slow Cooked
Preparation Time: 
10 Minutes
Cook Time: 
500 Minutes
Ready In: 
510 Minutes

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 192 Calories from Fat 59

% Daily Value*

Total Fat 6 g9.9%

Saturated Fat 3.4 g17.2%

Trans Fat 0 g

Cholesterol 16.9 mg5.6%

Sodium 877.5 mg36.6%

Total Carbohydrates 24 g7.8%

Dietary Fiber 3.8 g15.3%

Sugars 5.3 g

Protein 8 g15.8%

Vitamin A 31.1% Vitamin C 55.9%

Calcium 22% Iron 5.1%

*Based on a 2000 Calorie diet

Green Chile, Cheddar And Potato Stew Recipe