Guacamolê

Photo: flickr user Tobyotter

Ingredients

5 New Mexico (Anaheim) chilies

1 lrg Poblano pepper

(or 2 medium-size poblanos)

2 Jalapeno peppers

1/2 cup Chopped carrots

1/2 cup Chopped onion

1 tablespoon Chopped garlic

1 tablespoon Olive oil

1/2 cup Diced tomatillos

1 Dried Ancho chile pepper pan-roasted,

and ground to a powder

teaspoon (or 2 Ancho chile molido or 2 teaspoons regular

6 cups Chicken stock

2 Baking potatoes - (abt 3/4 lb) peeled, diced

1 tablespoon Ground cumin

1 1/2 teaspoons Dried oregano

Salt to taste

Freshly-ground black pepper to taste

1 tablespoon Cilantro leaves for garnish

Preparation

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

To serve, ladle stew into 4 bowls and garnish with a few cilantro leaves.

This recipe yields 4 servings.