Deborah Madison's potato and green chile stew from Food52 by Deborah Madison

  • cilantro
  • onions
  • Show all ingredients...

  • EYB Comments

    Can substitute poblano chiles for long green chiles, other vegetable oil for sunflower oil, and water for chicken stock.

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Notes about this recipe

  • Eat Your Books

    Can substitute poblano chiles for long green chiles, other vegetable oil for sunflower oil, and water for chicken stock.

  • dmass on September 04, 2022

    This stew/soup is one of our favorite meals. We grow our own Poblano peppers specifically for this. Ours have a nice spice to them. We both prefer the Poblano in this. I also use olive oil and double the recipe for my husband and I. It's very hearty. My meat eater husband requests this at least 3 times a month during the Fall through Spring. He tops his with shredded cheddar cheese and I top mine with sour cream or Greek yogurt. Delicious!

  • sldoug on January 23, 2016

    Given that this is a Genius Recipe, I was expecting to be amazed, but really the soup was just fine. I tripled the recipe and used six Anaheim peppers. I tried to seed them carefully, but it's hard to identify the ribs after the peppers have been roasted, which left this soup not super spicy but spicier than my kids could take. A substantial dollop of sour cream and a big pinch of cilantro are key to this soup's tastiness.

  • Rutabaga on September 16, 2014

    This soup is both simple to make and, like many soups, does well when made in advance. I doubled the recipe, using Yukon gold potatoes, chicken stock from the freezer, and three poblano chiles. It's not very spicy, but has a nice warm flavor. My husband recommends stirring in lots of sour cream and sprinkling over Tajin (Mexican lime chile powder).

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