Serious Eats: Recipes
Cook the Book: Potato and Green Chile Stew
Last summer I grew some New Mexican green chiles in my backyard. Hatch chiles are pretty hard to come by on the East Coast, plus the crop wasn't all that plentiful so they were roasted and stored in the freezer. If you've ever had New Mexican green chiles, they are something special—deceptively spicy with a fresh, green peppery flavor, setting them apart from the rest of the commonly available chiles.
This Potato and Green Chile Stew from Deborah Madison's What We Eat When We Are Alone was the prefect recipe to test out the power of my backyard chiles. As it turns out, a little chile goes a long way. Adding two small ones to the bubbling potatoes and chicken stock instantly changed the aroma emanating from the pot. The heat and smokiness was suddenly apparent, and the scent of the kitchen went from "smells pretty good" to "what's in that pot? I want to eat it right now!"
Whether from the chiles or some sort of magic, this combination of potatoes, onions, garlic, and stock tastes infinitely better than the ingredients would have you think.
Win 'What We Eat When We Eat Alone'
As always with our Cook the Book feature, we have five (5) copies of What We Eat When We Eat Alone to give away this week.