Chef Chris Maher (Cooking Studio Taos, Taos, New Mexico)
Serves 6
2 large Russet potatoes, peeled and cubed into ½-inch cubes
4 cups chopped onions
¾ cup minced garlic
½ cup olive oil
2 tablespoons cumin seeds, toasted (see Chef’s Tips on nuts and seeds, this page)
1 scant teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon cayenne pepper (optional, if chiles are mild)
1–2 pounds roasted green chiles, peeled, seeded, and chopped (see Chef’s Tips on chiles, this page)
8 cups liquid (combination of chicken stock and water) (see this page)
1½ tablespoons salt
Place potatoes in a bowl of cold water and set aside.
Sauté onions and garlic in olive oil until soft. Add cumin seed, cumin, coriander, and cayenne pepper, and continue to sauté for another 5 minutes.
Add chiles, and sauté thoroughly (about 3 minutes). Add liquid, mix thoroughly, bring to a boil, and immediately bring down to a simmer. Continue to simmer for 25 minutes.
Remove the potatoes from the water and add to the stew. Salt the stew and bring to a boil, again. As soon as it boils, quickly bring it down to a simmer, and continue simmering until the potatoes are soft (about 25 minutes). Serve with tortillas.