4 cups diced, not peeled, red potatoes
1 large yellow onion, finely chopped
1/2 cup young green onions, finely chopped
2 teaspoons oil
4 cups potato water mixed with vegetable broth or 4 cups plain soy milk
Salt and pepper to taste
1 medium carrot, finely shredded
1/2 cup (or 4 oz. can) roasted & peeled green chilies, finely chopped
Dash of hot pepper sauce
1 to 2 teaspoons corn meal (optional)
2 cups fresh or canned yellow corn kernels
Red or green pepper flakes (or both) for garnish
In a deep pot, boil potatoes uncovered until barely tender. Drain,
save cooking liquid.
In a wide skillet saute yellow and green onions in oil over medium
heat. Remove from heat and pour into large (at least 4- quart),
deep pot with lid. Add liquid, seasonings, cooked potatoes, and
remaining ingredients, except the corn kernels. Simmer, covered,
for 30 minutes until stew thickens. (If stew isn't thick enough,
mix in some corn meal.)
Add corn kernels, cook ten more minutes uncovered, stirring often.
Garnish with pepper flakes. Serve with toasted tortilla chips.
Makes 6 servings.