[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Potato And Green Chile Stew

When we were in New Mexico a few weeks ago, my husband ate Green Chili Stew in several restaurants. I'm trying to make some veggie versions that he will like. This is my first try, and it was very good. The recipe came from the veg-recipes list, and marvel of marvels, it didn't have any oil or butter in it. Kathleen

                      *  Exported from  MasterCook  *

                       Potato And Green Chile Stew

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dishes, Vegetarian          Potatoes
                Soups And Stews                  Vegetables
                Slow Cooker

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- thinly sliced
   1      stalk         celery -- thinly sliced
   2      medium        Roma tomatoes -- seeded & chopped
   4      cloves        garlic -- minced
   1      teaspoon      chili powder
   1      teaspoon      ground cumin
     1/2  teaspoon      dried oregano
   4      ounces        canned chopped green chiles
     1/4  cup           cilantro -- lightly packed
   1 1/2  pounds        small thin-skinned potatoes -- scrubbed
                        and cut lengthwise into sixths
   2                    vegetable bouillon cubes
   2      cups          boiling water
                        salt to taste
   4      ounces        fat-free cheddar cheese -- shredded
                        cilantro sprigs for garnish -- (optional)

In a 4 quart or larger crockpot, combine onion, celery, tomatoes, garlic, chili powder, cumin, oregano, chiles, cilantro, and potatoes. Dissolve bouillon cubes in boiling water and pour over potato mixture. Cover and cook on low heat until potatoes are very tender when pierced (about 8 to 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 setting to high, cover, and cook until stew is heated through (about 20-30 more minutes) . Season to taste with salt. Ladle in wide shallow bowls. Sprinkle with cheese and garnish with cilantro sprigs if desired.

192 calories, 1 g fat, 35 g carb, 14 g protein, 4 g fiber. 3 points

Posted to Veg-Recipes@xxxxxxxxxxx on Mar 21, 1999.



                   - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 0 0 0 0 0 0 0 3576 0 4608 0 1582 0 0 0 0