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Green Chile, Cheddar and Potato Stew Recipe
|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)|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup)|
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 mg
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
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.