* Exported from MasterCook * Green Chili Stew Recipe By : Emeril Lagasse Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Peppers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 New Mexico (Anaheim) chilies 1 lg Poblano pepper (or 2 md) 2 Jalapeno peppers 1/2 c Carrots -- chopped 1/2 c Onion -- chopped 1 tb Garlic -- chopped 1 tb Olive oil 1/2 c Tomatillos -- diced 1 Dried Ancho chile pepper -- - pan-roasted & ground to a - powder -OR 2 ts Ancho chile molido -OR- 2 ts Regular chili powder 6 c Chicken stock 2 Baking potatoes (3/4 lb) -- - peeled, diced 1 tb Ground cumin 1 1/2 ts Dried oregano Salt -- to taste Black pepper -- freshly ground, - to taste 1 tb Cilantro leaves -- for garnish Preheat broiler and roast peppers in a large roasting pan, turning several times, until skins are charred all over. Transfer peppers to a large bowl and seal tightly with plastic wrap. Let steam 20 minutes, until skins loosen. When cool enough to handle, remove skins and seeds from peppers, and coarsely chop. In a soup pot or large saucepan sweat carrots, onion, and garlic in oil over medium heat until onion is tender, 5 minutes. Add roasted peppers, tomatillos, and ground Ancho chile powder; cook 1 minute. Stir in stock, potatoes, and spices. Bring to a boil, lower heat to simmering and cook until potatoes are tender, about 30 minutes. Season to taste with salt and pepper. To serve, ladle stew into 4 bowls and garnish with a few cilantro leaves. Yield: 4 Servings Recipe by Essence Of Emeril with Emeril Lagasse Recipe FROM: TV Food Network, show #EE056 broadcast 03-31-1997 Formatted by: Joe Comiskey AKA Mr Mad 04-19-1997 - - - - - - - - - - - - - - - - - -