Monday, November 24, 2014

Spicy Stewed Mexican Potatoes

This is a super easy dish to make that is hearty, but still healthy.  I like to make a big batch of this, serve it as a side dish, and then eat the leftovers for lunch for a couple of days.

Yield:  5-8 medium servings

3 tablespoons vegetable oil
4 cloves garlic, minced
1 large yellow onion, diced
3 pounds russet or red potatoes, cubed
3 poblano peppers, seeded and cubed
1 large red bell pepper, seeded and cubed
3 large tomatoes, diced
1 whole bunch cilantro, chopped
1 28 ounce can crushed tomatoes
1 cup lime juice
2-3 cups water
2 teaspoons paprika
2 teaspoons cumin
1 teaspoon dried oregano
Salt and black pepper, to taste

Heat vegetable oil in a large pan or pot on medium high.  Add garlic, peppers and onion, season with salt and pepper, and cook until soft and translucent, about 5-10 minutes.  Add potatoes, then cook for an additional 5 minutes or so, until they begin to brown on the outside. Add remaining vegetables, crushed tomatoes and lime juice. Pour in enough water so that all of the vegetables are covered.

Cook until the potatoes are soft and the liquid has evaporated, about 40 minutes.  If liquid disappears and potatoes are still hard, add additional liquid and cook down until soft.  Potatoes should be soft and tinged with the color of the tomato before this dish is ready.

Season to taste with additional salt and pepper, garnish with cilantro, then serve. This dish is great as a meal, a side dish, or in tortillas as vegetarian tacos.  Enjoy!

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