Recipe: Green Chile, Cheddar, and Potato Stew (crock pot and blender or food processor)

GREEN CHILE, CHEDDAR, AND POTATO STEW

"This stew is really a hearty, chunky soup. Try it with thick slices of whole-grain bread or with warm whole wheat tortillas."

1 medium size onion, thinly sliced
1 stalk celery, thinly sliced
2 medium size pear-shaped (Roma-type) tomatos, seeded and chopped
4 cloves garlic, minced or pressed
1 teaspoon each chili powder and ground cumin
1/2 teaspoon dry oregano
1 (4 oz) can diced green chiles
1/4 cup lightly packed fresh cilantro leaves
1 1/2 pounds small thin-skinned potatoes (each about 2 inches in diameter), scrubbed and cut lengthwise into sixths
2 vegetable bouillon cubes
2 cups boiling water
salt (to taste)
1 cup (about 4 oz.) shredded sharp Cheddar cheese
Cilantro sprigs (optional, for garnish)

In a 4-quart or larger electric slow cooker, combine onion, celery, tomatoes, garlic, chili powder, cumin, oregano, chiles, cilantro leaves, and potatoes.

Dissolves bouillon cubes into boiling water; pour bouillon over potato mixture.

Cover and cook at low setting until potatoes are very tender when pierced (8-10 hours).

Scoop out about 2 cups of the potatoes with a little of the liquid; whirl in a blender or food processor until pureed. Return puree to cooker. Increase heat setting to high; cover and cook until stew is heated through (about 20 more minutes). Season to taste with salt.

Ladle into wide, shallow bowls; sprinkle evenly with cheese. Garnish with cilantro sprigs, if desired.

Makes 4 servings
Source: Crockery Cookbook by Sunset Books