Green Chile Stew

Ingredients

• 6 new mexico anaheim chilies (or 6 poblano chiles)
• 2 teaspoons coriander seeds
• 2 tablespoons sunflower oil
• 1 onion, diced
• 2 lbs potatoes, peeled and cut into 1 1/2 inch chunks
• 1 garlic clove, chopped
• sea salt
• pepper
• 6 cups water or vegetable broth
• cilantro
• 1/2 cup sour cream

Directions

1. 1

   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 (or buy chiles that are already roasted).

2. 2

   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.

3. 3

   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.

4. 4

   While potatoes are cooking slip skins off the chiles, discarding the seeds and chopping the chiles into large pieces.

5. 5

   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.

6. 6

   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.

7. 7

   Serve soup with a dollop of sour cream.