Green Chili Stew

Recipe Ingredients

5		New Mexico (Anaheim) chilies
1		Poblano pepper (large)
		(or 2 medium-size poblanos)
2		Jalapeno peppers
1/2 cup	55g / 1.9oz	Chopped carrots
1/2 cup	31g / 1.1oz	Chopped onion
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Olive oil
1/2 cup	73g / 2.6oz	Diced tomatillos
1		Dried Ancho chile pepper - pan-roasted,
		And ground to a powder
		(or 2 teaspoons Ancho chile molido
		Or 2 teaspoons regular chili powder)
6 cups	1422ml	Chicken stock
2		Baking potatoes - (abt 3/4 lb) - peeled, diced
1 tablespoon	15ml	Ground cumin
1 1/2 teaspoons	7.5ml	Dried oregano
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Cilantro leaves - for garnish

Recipe Instructions

Preheat broiler and roast peppers in a large roasting pan, turning several times, until skins are charred all over. Transfer peppers to a large bowl and seal tightly with plastic wrap. Let steam 20 minutes, until skins loosen. When cool enough to handle, remove skins and seeds from peppers, and coarsely chop.

In a soup pot or large saucepan sweat carrots, onion and garlic in oil over medium heat until onion is tender, 5 minutes. Add roasted peppers, tomatillos and ground Ancho chile powder; cook 1 minute. Stir in stock, potatoes and spices. Bring to a boil, lower heat to simmering and cook until potatoes are tender, about 30 minutes. Season to taste with salt and pepper.

To serve, ladle stew into 4 bowls and garnish with a few cilantro leaves.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-056 broadcast 03-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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