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Print this Recipe    Chile Potato Stew

Green Chile, Cheddar, & Potato Stew

1 medium size onion, thinly sliced
1 stalk celery, thinly sliced
2 medium size pear-shaped (Roma-type) tomatoes, seeded and chopped
4 cloves garlic, minced or pressed
1 teaspoon each chili powder and ground cumin
1/2 teaspoon dry oregano
1 small can (about 4 oz) diced green chiles
1/4 cup lightly packed cilantro leaves
1.5 pounds small thin-skinned potatoes (each about 2 inches in diameter),
scrubbed and cut lengthwise into sixths
2 vegetable bouillon cubes
2 cups boiling water
salt
1 cup (about 4 oz.) shredded sharp Cheddar cheese
Cilantro sprigs (optional)

In a 4-quart or larger electric slow cooker, combine onion, celery,
tomatoes, garlic, chili powder, cumin, oregano, chiles, cilantro
leaves, and potatoes. Dissolves bouillon cubes into boiling water;
pour bouillon over potato mixture. Cover and cook at low setting
until potatoes are very tender when pierced (8-10 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 heat setting to high; cover and cook until
stew is heated through (about 20 more minutes). Season to taste
with salt. Ladle into wide, shallow bowls; sprinkle evenly with
cheese. Garnish with cilantro sprigs, if desired. Makes 4 servings.

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