*  Exported from  MasterCook  *

                            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      lg            Poblano pepper (or 2 md)
  2                    Jalapeno peppers
    1/2  c             Carrots -- chopped
    1/2  c             Onion -- chopped
  1      tb            Garlic -- chopped
  1      tb            Olive oil
    1/2  c             Tomatillos -- diced
  1                    Dried Ancho chile pepper --
                       - pan-roasted & ground to a
                       - powder -OR
  2      ts            Ancho chile molido -OR-
  2      ts            Regular chili powder
  6      c             Chicken stock
  2                    Baking potatoes (3/4 lb) --
                       - peeled, diced
  1      tb            Ground cumin
  1 1/2  ts            Dried oregano
                       Salt -- to taste
                       Black pepper -- freshly ground,
                       - to taste
  1      tb            Cilantro leaves -- for garnish

 Preheat broiler and roast peppers in a large roasting pan, turning
 several times, until skins are charred all over. Transfer peppers
 to a large bowl and seal 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 spices. Bring to a boil, lower heat to
 simmering and cook until potatoes are tender, about 30 minutes.
 Season to taste with salt and pepper.

 To serve, ladle stew into 4 bowls and garnish with a few cilantro
 leaves.

 Yield: 4 Servings

 Recipe by Essence Of Emeril with Emeril Lagasse
 Recipe FROM: TV Food Network, show #EE056 broadcast 03-31-1997

 Formatted by: Joe Comiskey <[email protected]>
 AKA Mr Mad <[email protected]>

 04-19-1997


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