Tired of whipping up boring weeknight dinners?
Are you looking for some tasty alternatives? Then you have to try this unique green chile potato stew with a vegan twist!
This dish is ideal for those looking to make the switch to veganism and create healthy and environmentally-friendly meals that feed the whole family.
And this incredible vegan stew does exactly that.
This recipe is full of vegetables, healthy fats, and complex carbs, giving you a bit of everything. It’s full of flavor and super easy to make!
To make this hearty and comforting vegan green chile stew, you require a list of the following items.
- One medium-size yellow onion
- 2-3 cloves of garlic
- 2 tbsp of cumin seeds
- 4-5 hatch green chiles
- Two medium-size carrots
- Four potatoes(diced)
- 500ml of veg stock
- 1 tsp of red chili powder
- Pinch of kosher salt
- ¼ tsp of black paper.
- First, peel and chop the carrots finely. Then, dice the garlic and onions.
- Take a large pan and add 2-3 tbsp of olive oil and put it over medium heat. Once the oil is hot, add the chopped onions to it for a few minutes until it becomes translucent.
- Add finely chopped carrots and after the veggie becomes soft, add the diced garlic to the pan and give it a good stir.
- Take the hatch green chiles and roast them. After roasting, clean them by cutting out the head and removing the seeds.
- Chop the roasted green chiles and add them to a vegetable pan. Mix well and let them simmer for a few more minutes.
- Add diced potatoes and mix everything together. Add the stock and bring it to a boil.
- Add cumin, salt, and pepper, combine and let them simmer for about 15-20 minutes.
- Let the mixture cook until the stew becomes thick and the potatoes are cooked.
- Use an immersion blender to blend the stew and make it smooth. You can leave it a little chunkier as per your choice. However, if you don’t have an immersion blender, you can use a potato masher instead.
Enjoy your yummy vegetable green chile stew while it’s hot!
Serving The Stew
You can serve this dish with a freshly chopped coriander and yogurt mix, followed by a few drops of lime juice. Another option is to serve it with toasted wholemeal pitta, garlic bread, naan, tortilla chips, or flatbread on the side.
Freezing Potato Stew
This stew can be assembled ahead of time and stored for up to a week. You can also refrigerate this dish in an air-tight container for about two months.
Instructions for Reheating
Reheat the stew in a pan over medium heat. After refrigerating the soup, it might become thick as it cools, so with this in mind, add some water or vegetable stock and stir it from time to time to thin it out over medium-low heat.
How to Stop It From Being Grainy?
To stop it from being grainy, separate the potatoes from the stew. Potatoes become grainy after freezing, so consider either removing the potatoes after cooking or cooking them separately to freeze the dish.
You can use gluten-free corn flour or all-purpose flour to thicken the stew while reheating.
The Secret Ingredient
In this vegetable green chile stew, its hatch chiles are the boss. Hatch chiles are grown in the Hatch Valley of New Mexico. Hatch Valley is also called the “chili capital of the world” for growing different varieties of peppers.
These hatch chiles differ from other green chiles. They have a unique sweet, smokey and buttery flavor, which is enough to turn a simple dish into an exceptional one. However, if you can’t get your hands on them, you can use simple chiles or canned green ones for convenience.
Another secret to this recipe is the potatoes you choose. It’s essential to pick the right kind of potatoes that aren’t too chunky after cooking.
Russet potatoes work great for stews because they are high in starch content and fall apart easily, giving a creamy texture. Waxy potatoes are the least favorable in this dish because they don’t crumble quite as well.
Are Hatch Chiles Insanely Spicy?
Scoville scale units (SHU) is a measurement scale to measure chile spiciness, and on this scale, hatch chiles range between 1,500-and 8,000 units. Hence, we can say that hatch chiles range from mild to hot.
Their size ranges from about 6 to 10 inches. When roasting or drying out in the sun, they turn red and become much hotter.
Tantalize your taste buds by making this stew more flavorful and nutritious.
You can customize this stew to your liking. You can add mushrooms, celery, beans, and chickpeas for more flavor.
You can throw in dried oregano, fresh herbs, more spices like paprika, and a pinch of red chili flakes to enhance the flavors and aroma. You can also include 2-3 tablespoons of tomato paste to give it a creamy texture.
Remember to adjust the cooking time according to the ingredients added. For example, beans and peas take time to cook, whereas green vegetables only need a couple of minutes.
In our green chile potato stew, calories range from 100 to 230 calories, depending on added ingredients. It is vegan and gluten-free, and a complete pack of veggies, all while being tasty and budget-friendly.
Deciding to go vegan or vegetarian is a wonderful thing, but it does take work. However, the good news is that there are amazing options to pick from!
This spicy stew is the perfect comfort food and is so easy to make. It’s a great vegetarian option with a simple ingredient list that includes potatoes, bell peppers, and green chiles.
Full of nutrients yet low in calories, this one-pot, meat-free meal gets even more flavorful when left to rest.
This dish can be customized to suit your tastes and ready to serve in less than 30 minutes, making it the ultimate weeknight dinner.