* 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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