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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A vegetarian version of the New Mexico favorite green chile stew. Recipe source: local newspaper which is printed from Vegetable Soups from Deborah Madison's Kitchen Ingredients:
6 new mexico anaheim chilies (or 6 poblano chiles) |
2 teaspoons coriander seeds |
2 tablespoons sunflower oil |
1 onion, diced |
2 lbs potatoes, peeled and cut into 1 1/2 inch chunks |
1 garlic clove, chopped |
sea salt |
pepper |
6 cups water or 6 cups vegetable broth |
cilantro |
1/2 cup sour cream |
Directions:
1. Roast the chiles over a flame until the skins bubble and are partially charred, then put them in a bowl , cover with a plate and set aside to steam (or buy chiles that are already roasted).
2. Toast the coriander in a dry skillet until fragrant and the color changes, then cool and then grind to a powder using a mortar and pestle or spice mill.
3. In a large soup pot over medium heat heat the oil and then add the onion, potatoes and coriander, turning to coat for 5-10 minutes or until potatoes are golden.
4. While potatoes are cooking slip skins off the chiles, discarding the seeds and chopping the chiles into large pieces.
5. Add chiles, 1 teaspoon salt and the water or vegetable broth into the soup pot. Bring to a boil and then lower heat to a simmer and cook covered for 25-30 minutes or until potatoes are soft. Season with salt and pepper.
6. In a small saucepan bring a small amount of water to a boil, submerge the cilantro for a few seconds, drain and rinse under cold water. Chop the cilantro and stir it into the sour cream.
7. Serve soup with a dollop of sour cream.
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