We needed to feed a crowd last night and with a busy day ahead of us, wanted to just plop stuff in the slow cooker and forget about it. The Husband had also just laid in a supply of dried Chile Pasao from The Shed in Santa Fe, New Mexico, and we were dying to try it out. Additionally, we had a couple vegetarians in the group and wanted to make sure our dish was veggie friendly.
Riffing off a green chili potato soup from Huntley Dent’s Feast of Santa Fe, we decided to add white beans to beef up the texture (so to speak) and we served the whole thing over brown rice with cilantro garnish. Pleased to report it was well received!
Green Chili Potato Stew
Easy slow cooker recipe
- 2 onions, chopped
- 4 cloves garlic, smashed and chopped
- 2 TBS olive oil
- 2 lbs red potatoes, chopped into 1″ cubes
- 2 oz Shed Dried Green Chili (substitute 1-2 cups of fresh roasted green chili, peeled and seeded. Might have to experiment to find the right balance)
- 2 TBS cumin
- 3 cups white beans
- Water to cover veggies
- 2-3 TBS salt (flavor towards the end of cooking)
- Saute onions and garlic in 2 TBS olive oil until translucent and soft.
- Add onion/garlic mixture and remaining ingredients, except salt, into slow cooker and add water to cover. If you want a chunkier stew, add less water. More in the soup mood? Add more water.
- Turn on high for 3-4 hours, or low 6-8 hours.
- Add salt and taste for seasoning.
- Serve with brown rice and/or tortillas.
Use chicken stock and add shredded chicken at the end for a different take.
Preparation time: 30 minute(s)
Diet type: Vegetarian
Diet (other): Reduced fat
Culinary tradition: USA (Southwestern)
Copyright © 2011 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.