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POTATO AND GREEN CHILE STEW

What We Eat When We Eat Alone
by Deborah Madison and Patrick McFarlin

The Quaker cowboy selected mashed potatoes with green chile as one of his eat-alone dishes. This thick and hearty stew retains that timeless combination but is more of a main dish.You could mash it, if you like, or add another cup or two of liquid to turn it into a soup. The sour cream softens the Chile's heat and brings everything into a delicious and balanced mouthful.
 

INGREDIENTS

• 1 or 2 long green chiles or poblano chiles, roasted and peeled
• 1 tablespoon sunflower seed oil or other vegetable oil
• 1 small onion, diced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 garlic clove, minced
• 1 large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1½ inch chunks
• salt and pepper
• 1 cup water or chicken stock
• sour cream to finish
• chopped cilantro to finish
 

DIRECTIONS

1. Chop the chiles coarsely. Heat the oil in a wide pot; add the onion and cook over medium-low heat, stirring frequently until softened, about 4 minutes. Add the coriander, cumin, garlic, and potatoes, followed by the chile along with 1/2 teaspoon salt and give a stir. Cook together for a few minutes, then add the water or stock. Bring to a boil, then lower the heat to a simmer.

2. Cover and cook until the potatoes are completely softened, about 25 minutes. Taste for salt and season with 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.

3. Pour into a bowl; add a dollop of sour cream and the chopped cilantro.