Cook the Book: Potato and Green Chile Stew

Course Soups and Stews

Ingredients in this Recipe

1 cup chicken stock or water
1 garlic clove, minced
1 large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 1/2 inch chunks
1 or 2 long green chiles or poblano chiles, roasted and peeled
1 small onion, diced
1 tablespoon sunflower seed oil or other vegetable oil
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Salt and pepper
Sour cream to finish

See Full Recipe at Serious Eats