Green Chili Stew

Recipe By : Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews Peppers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 New Mexico (Anaheim) chilies
1 large Poblano pepper
(or 2 medium-size poblanos)
2 Jalapeno peppers
1/2 cup Chopped carrots
1/2 cup Chopped onion
1 tablespoon Chopped garlic
1 tablespoon Olive oil
1/2 cup 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 Chicken stock
2 Baking potatoes – (abt 3/4 lb) — peeled, diced
1 tablespoon Ground cumin
1 1/2 teaspoons Dried oregano
Salt — to taste
Freshly-ground black pepper — to taste
1 tablespoon Cilantro leaves — for garnish

Preheat broiler and roast peppers in a large roasting pan, turning several t
imes, until skins are charred all over. Transfer peppers to a large bowl and s
eal 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 spic
es. Bring to a boil, lower heat to simmering and cook until potatoes are tende
r, 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.

Recipe 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

Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com
-or- MAD-SQUAD@prodigy.net

04-19-1997

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