Hatch Chile Stew
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon coriander seeds (or 1 tablespoon ground coriander)
- 1 tablespoon olive oil
- 1 white onion, chopped
- 3–4 cloves garlic, minced
- 1 cup crushed tomatoes (I used Italian canned tomatoes that I puréed with an immersion blender)
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 1/2 cup fingerling potatoes, chopped in 1/2″ to 1″ pieces
- 1 cup Hatch chile (about 2 medium chiles), roasted, peeled, and chopped
- 1 1/2 cups green beans, chopped
- 1 can red kidney beans, rinsed and drained
- Kernels from one ear of fresh corn
- 2 cups lamb’s quarters or baby spinach (or any other tender greens you have on hand)
- Garnishes: fresh cilantro
Instructions
In a small, dry skillet, brown the coriander seeds, stirring and shaking until they become fragrant and lightly brown. Transfer to a mortar and pestle and grind. Keep aside. Or use 1 tablespoon of ground coriander.
In a soup pot, heat up the olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 2-3 minutes.
Add the tomatoes, broth, potatoes, roasted chiles, ground coriander, and oregano. Add salt and pepper to taste. Bring to a boil, lower the heat to a simmer, and let cook for about 12-18 minutes, until the potatoes are fork-tender, but not too soft.
Add the green beans, the red kidney beans, and the corn. Simmer for 5 minutes more. Turn off the heat, add the lamb’s quarters or spinach. Let wilt for a few minutes and serve with fresh cilantro. Bon appétit!
Find it online: https://livitygardens.com/hatch-chile-stew/