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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
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 garlic clove, minced
- 1 large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 1/2-inch chunks
- Salt and pepper
- 1 cup chicken stock or water
- Sour cream to finish
- Chopped cilantro to finish
Details
Servings 1
Preparation
Step 1
1. Chop the chiles coarsely. Heat the oil in a wide pot; add the onion and cook over medium-low heat, stirring frequently until softened, about 4 minutes. Add the coriander, cumin, garlic, and potatoes, followed by the chile along with 1/2 teaspoon salt and give a stir. Cook together of a few minutes, then add the water or stock. Bring to a boil, then lower the heat to a simmer.
2. Cook and cover until the potatoes are completely softened, about 25 minutes. Taste and season with salt and pepper. At this point you can mash the potatoes, or at least a few of them to give the dish a creamy sort of background, if desired.
3. Pour into a bowl; add a dollop of sour cream and the chopped cilantro.
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