Green Chile, Cheddar and Potato Stew Recipe
Summary
Preparation Time10 MinCooking Time8 Hr 20 Min
Ready In8 Hr 30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
Ingredients
| 1 medium-size onion, thinly sliced | ||
| Stalk celery | 1 , thinly sliced | |
| 2 medium-size pear-shaped (Roma-type) tomatoes, seeded and chopped | ||
| Garlic | 4 Clove (5gm), pressed | |
| 1 teaspoon each chili powder and ground cumin | ||
| Dry oregano | 1/2 Teaspoon | |
| Green chiles | 1 Can (10oz), diced | |
| Cilantro leaves | 1/4 Cup (16 tbs), lightly packed | |
| Potatoes | 1 1/2 Pound, scrubbed | |
| Vegetable bouillon cubes | 2 | |
| Boiling water | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) | |
Directions
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.
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.
Chef
