Guest guest Posted October 19, 2007 Report Share Posted October 19, 2007 rockpot Green Chile Cheddar and Potato Stew 1 medium onion, sliced 1 stalk celery, sliced 2 roma tomatoes, seeded and chopped 4 cloves garlic, minced 1 tsp. EACH chili powder and ground cumin 1/2 tsp. dry oregano 1 small can diced green chiles 1/4 cup cilantro leaves 1 1/2 lbs. small thin skinned potatoes, cut lengthwise into sixths 2 vegetable bouillon cubes 2 cups boiling water salt to taste 1 cup shredded sharp cheddar cheese In slow cooker, combine first 9 ingredients. Dissolve bouillon cubes in boiling water; pour over potato mixture. Cover and cook at low setting until potatoes are very tender, 8 to 10 hours. Scoop out about 2 cups of the potatoes with liquid; whirl in blender until pureed. Return puree to slow cooker. Increase setting to high heat; cover and cook until stew is heated through, about 15 minutes. Season to taste with salt. Ladle into bowls; sprinkle evenly with cheese. Serves 4 Quote Link to comment Share on other sites More sharing options...
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