Description
A vegetarian version of the new mexico favorite green chile stew. Recipe source: local newspaper which is printed from vegetable soups from deborah madison's kitchen
Ingredients
- Anaheim Chilies
- Coriander Seeds
- Sunflower Oil
- Onion
- Potatoes
- Garlic Clove
- Sea Salt
- Pepper
- Water
- Cilantro
- Sour Cream
Instructions
- Roast the chiles over a flame until the skins bubble and are partially charred, then put them in a bowl, cover with a plate and set aside to steam
- Toast the coriander in a dry skillet until fragrant and the color changes, then cool and then grind to a powder using a mortar and pestle or spice mill
- In a large soup pot over medium heat heat the oil and then add the onion, potatoes and coriander, turning to coat for 5-10 minutes or until potatoes are golden
- While potatoes are cooking slip skins off the chiles, discarding the seeds and chopping the chiles into large pieces
- Add chiles, 1 teaspoon salt and the water or vegetable broth into the soup pot
- Bring to a boil and then lower heat to a simmer and cook covered for 25-30 minutes or until potatoes are soft
- Season with salt and pepper
- In a small saucepan bring a small amount of water to a boil, submerge the cilantro for a few seconds, drain and rinse under cold water
- Chop the cilantro and stir it into the sour cream
- Serve soup with a dollop of sour cream