When we were in New Mexico a few weeks ago, my husband ate Green Chili Stew
in several restaurants. I'm trying to make some veggie versions that he
will like. This is my first try, and it was very good. The recipe came
from the veg-recipes list, and marvel of marvels, it didn't have any oil or
butter in it. Kathleen
* Exported from MasterCook *
Potato And Green Chile Stew
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Potatoes
Soups And Stews Vegetables
Slow Cooker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- thinly sliced
1 stalk celery -- thinly sliced
2 medium Roma tomatoes -- seeded & chopped
4 cloves garlic -- minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
4 ounces canned chopped green chiles
1/4 cup cilantro -- lightly packed
1 1/2 pounds small thin-skinned potatoes -- scrubbed
and cut lengthwise into sixths
2 vegetable bouillon cubes
2 cups boiling water
salt to taste
4 ounces fat-free cheddar cheese -- shredded
cilantro sprigs for garnish -- (optional)
In a 4 quart or larger crockpot, combine onion, celery, tomatoes,
garlic, chili powder, cumin, oregano, chiles, cilantro, and
potatoes. Dissolve bouillon cubes in boiling water and pour over potato
mixture. Cover and cook on low heat until potatoes are very tender when
pierced (about 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 setting to high, cover, and cook
until stew is heated through (about 20-30 more minutes) . Season to taste
with salt. Ladle in wide shallow bowls. Sprinkle with cheese and
garnish with cilantro sprigs if desired.
192 calories, 1 g fat, 35 g carb, 14 g protein, 4 g fiber. 3 points
Posted to Veg-Recipes@xxxxxxxxxxx on Mar 21, 1999.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 3576 0 4608 0 1582 0 0 0 0