*  Exported from  MasterCook  *
                              Green Chili Stew
 Recipe By     : Emeril Lagasse
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups/Stews                      Peppers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    New Mexico (Anaheim) chilies
    1      large         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
                         (or 2 teaspoons Ancho chile molido
                         or 2 teaspoons regular chili powder)
    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
    Preheat broiler and roast peppers in a large roasting pan, turning several t
 imes, until skins are charred all over.  Transfer peppers to a large bowl and s
 eal 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 spic
 es.  Bring to a boil, lower heat to simmering and cook until potatoes are tende
 r, about 30 minutes.  Season to taste with salt and pepper.
    To serve, ladle stew into 4 bowls and garnish with a few cilantro leaves.
    This recipe yields 4 servings.
    Recipe Source:
 ESSENCE OF EMERIL  with Emeril Lagasse
 From the TV FOOD NETWORK - (Show # EE-056 broadcast 03-31-1997)
 Downloaded from their Web-Site  -  http://www.foodtv.com
   Formatted for MasterCook by Joe Comiskey, aka MR MAD  -  jpmd44a@prodigy.com 
   -or-   MAD-SQUAD@prodigy.net
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