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Deborah Madison's Potato and Green Chile Stew
Ingredients
  • 1 or 2 long green chiles or poblano chiles, roasted and peeled
  • 1 tablespoon sunflower seed oil or other vegetable oil
  • 1 small onion, diced
  • ½ teaspoon teaspoon ground coriander
  • ¼ teaspoon teaspoon ground cumin
  • 1 garlic clove, minced
  • 1 large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 ½-inch chunks
  • Salt and pepper
  • 1 cup chicken stock or water
  • Sour cream (or Greek yogurt) to finish
  • Chopped cilantro to finish
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