Planet Green
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Ingredients:
3 tablespoons canola oil
1 cup red bell pepper, peeled, seeded, and chopped
1 cup onion, chopped
1 clove garlic, peeled and chopped
3 quarts cold water or chicken stock
2 cups potatoes, peeled and cubed 1-inch
2 teaspoons Kosher salt
1 bay leaf
2 cups Poblano peppers, roasted, peeled and chopped
1 cup New Mexican chilies, roasted peeled and chopped
1/4 cup chopped fresh cilantro
Method:
Heat oil in a large saucepan over medium high heat and when hot add the bell pepper, onion and garlic. Sauté until the onion is golden brown, about 4 minutes. Add the water or chicken stock, the potatoes, salt and bay leaf. Reduce the heat and simmer for 45 minutes or until the potatoes are tender. Add the poblanos and the New Mexican chilies and cook for another 20 minutes. Add the cilantro and serve immediately.
Yield: 8 servings
Note: Anaheim chilies may be substituted for New Mexican chilies.
Editor's Note: Look for organic, locally-grown vegetables, or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
/videos/emeril-green-poblano-chili-stew.html">Planet Green Video: Emeril Green: Poblano Chili Stew
This recipe was featured in the Feel the Heat Episode of Emeril Green.
Related Posts:
Emeril's Spicy Pickled Turnips and Beets
Preserving the Harvest: Spicy Dill Pickles
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