Minguichi Stew

• 5 green tomatoes
• 1 chili pepper serrano
• 1 teaspoon vegetable oil
• 2 tablespoons chopped onion
• 1 poblano pepper -roasted, peeled, and chopped into slices
• 3 1/2 ounces panela
• cheese
• 2 tablespoons sour cream
• tortilla chips Crushed

1. Place the tomatoes and the serrano pepper in a pot of water and cook them until they become soft.
2. Remove the vegetables from the pot and place them in a blender. Add a bit of salt and about 1/4 cup of the water used to cook them and blend everything together. Once everything is completely liquefied, set the sauce aside.
3. Pour the oil into a separate pot and add the onion and the poblano pepper. Cook both ingredients for 3 minutes over low heat.
4. When the onion becomes transparent, add the sauce and cook everything together until the mixture begins to boil.
5. Add the cheese and the sour cream and let everything boil a second time.
6. Turn off the stove and add the tortilla chips on top.

green tomatoes, chili pepper, vegetable oil, onion, pepper, panela, cheese, sour cream, tortilla chips

Taken from www.yummly.com/recipe/Minguichi-Stew-530523 (may not work)