Green Chile Stew

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.