New Mexico Green Chile Stew

Ingredients

• 6 Poblano pepper
• 2 Jalapeño
• 2 tbsp Canola oil
• 2 Yellow onion, diced
• 5 cloves Garlic, minced
• 4 Yukon gold potatoes, cut into 3/4-inch cubes
• 2 cans Pinto beans, canned no-salt-added, drained
• 1 ½ cups Frozen corn
• 5 cups Low-sodium vegetable broth
• 2 tsp Ground cumin
• 1 tsp Dried oregano
• 2 tbsp All-purpose flour
• 1 ¼ tsp Kosher salt
• 1 Lime
• ½ cup Cilantro
• 6 Flour tortillas

Method

1. Broil the poblanos and jalapeños on a sheet pan, turning, until blackened all over, about 12 minutes. Seal them in a bowl under a plate for 10 minutes, then slip off the skins and chop. That steam is what makes the skins come away.
2. Cook the onions in the oil over medium for 8 minutes, add the garlic and the flour, and stir 2 minutes.
3. Add the broth, potatoes, cumin, oregano and salt. Simmer 20 minutes until the potatoes are tender and the broth has thickened slightly.
4. Add the chopped chiles, beans and corn and simmer 10 minutes more.
5. Finish with lime and cilantro. Serve with warm flour tortillas for dipping — in New Mexico the tortilla is the spoon.

Notes

✨ The restaurant touch

Roast your own chiles even though canned green chile exists. The char is most of the flavor.

🧒 For the kids

Leave the jalapeños out and it is a mild potato-corn stew with a smoky edge.

🌿 From the garden

Six poblano plants will keep a household in roasted green chile all winter. Roast, peel and freeze flat in bags.

🥡 Leftovers

Keeps 4 days, freezes 3 months. Roasted chiles freeze well on their own — do a big tray in September when poblanos are cheap.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.