Hatch Green Chile Stew
Be sure to use mild green chiles for this hearty stew. I like to serve it with warmed flour tortillas. This stew is topped with cilantro and chopped scallions but you can also use tofu sour cream, green olives, or shredded soy cheese.
2 Tbsp. canola oil
1 onion, chopped
4 cloves garlic, minced
1 tsp. dried Mexican oregano
1/2 tsp. ground cumin
8 c. homemade vegetable stock
4 c. roasted, peeled, and chopped Hatch green chiles
1 green tomato, chopped
1 tomato, chopped
3 large russet potatoes, peeled and chopped
1 tsp. sea salt or to taste
In a large stockpot, saute onion and garlic over medium heat, stirring occasionally for 4-5 minutes or until onion is translucent. Add oregano and cumin and continue to cook for another minute. Add remaining ingredients, bring to a boil, reduce heat and simmer for 30 minutes or until potatoes are tender.
Fall has finally arrived at our casita.
Here are a few of my other chile pepper blog posts: