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Green Chili Stew

Make Green Chili Stew at home with New Mexico Chilies, Poblano Pepper, Jalapeno Peppers, Carrots, and Onion. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

재료

• 5
• 1
• 2
• 1/2 cup
• 1/2 cup
• 1 tbsp
• 1 tbsp
• 1/2 cup
• 6 cup
• 2
• 1 tbsp
• 1 tbsp

조리법 (미리보기)

1. 1

   Preheat broiler and roast peppers in a large roasting pan, turning several t imes, until skins are charred all over.

2. 2

   Transfer peppers to a large bowl and s eal tightly with plastic wrap.

3. 3

   Let steam 20 minutes, until skins loosen.

4. 4

   When cool enough to handle, remove skins and seeds from peppers, and coarsely chop.

5. 5

   In a soup pot or large saucepan sweat carrots, onion and garlic in oil over medium heat until onion is tender, 5 minutes.

6. 6

   Add roasted peppers, tomatillos and ground Ancho chile powder; cook 1 minute.

7. 7

   Stir in stock, potatoes and spic es.

8. 8

   Bring to a boil, lower heat to simmering and cook until potatoes are tende r, about 30 minutes.

9. 9

   Season to taste with salt and pepper.

10. 10

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

11. 11

    This recipe yields 4 servings.

12. 12

    ESSENCE OF EMERIL with Emeril Lagasse

13. 13

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