Deborah Madison'S Potato And Green Chile Stew

• 1 or 2 long green chiles or poblano chiles, roasted and peeled
• 1 tablespoon sunflower seed oil or other vegetable oil
• 1 small onion, diced
• 1/2 teaspoon teaspoon ground coriander
• 1/4 teaspoon teaspoon ground cumin
• 1 garlic clove, minced
• 1 large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 1/2-inch chunks
• Salt and pepper
• 1 cup chicken stock or water
• Sour cream (or Greek yogurt) to finish
• Chopped cilantro to finish

1. Chop the chiles coarsely. Heat the oil in a wide pot; add the onion and cook over medium-low heat, stirring frequently until softened, about 4 minutes. Add the coriander, cumin, garlic, and potatoes, followed by the chile, along with 1/2 teaspoon salt and give a stir. Cook together of a few minutes, then add the water or stock. Bring to a boil, then lower the heat to a simmer.
2. Cook and cover until the potatoes are completely softened, about 25 minutes. Taste and season with salt and pepper. At this point you can mash the potatoes, or at least a few of them to give the dish a creamy sort of background, if desired.
3. Pour into a bowl; add a dollop of sour cream and the chopped cilantro.

long green chiles, sunflower seed oil, onion, ground coriander, ground cumin, garlic, russet, salt, chicken, sour cream, cilantro

Taken from food52.com/recipes/30727-deborah-madison-s-potato-and-green-chile-stew (may not work)