TLC Cooking "Emeril's Poblano Chili Stew"

Emeril's Poblano Chili Stew

Planet Green

YIELD 8 servings

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

PREPARATION:

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.
Note: Anaheim chilies may be substituted for New Mexican chilies.

This recipe appears in: Stews

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