Squid, Tomato And Roasted Poblano Stew

• 1 teaspoon vegetable oil
• 2 cloves garlic, peeled and minced
• 1 onion, peeled and minced
• 3 poblano peppers, roasted, seeded, deveined and peeled
• 2 Serrano chili peppers, roasted, seeded, deveined and peeled
• 2 pounds ripe tomatoes, cored and quartered
• 1/2 cup red wine
• 1 teaspoon minced marjoram leaves
• 1/2 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon Tabasco
• 2 medium baking potatoes, peeled and cut into 1-inch cubes
• 1 1/2 pounds squid, cleaned, sacs cut into 1/4-inch rings, tentacles reserved
• 2 tablespoons minced flat-leaf parsley
• 1 tablespoon minced coriander leaves

1. Combine the oil, garlic and onion in a large saucepan.
2. Cover and cook over low heat until the onion softens, about 15 minutes.
3. Stir constantly.
4. Add the peppers, tomatoes, wine and marjoram.
5. Cover with 1 quart of cold water.
6. Bring the water to a boil.
7. Reduce heat and simmer for 40 minutes.
8. Pass the sauce through a food mill.
9. Add salt, pepper and Tabasco.
10. This recipe can be made ahead of time to this point and kept for up to 4 days in the refrigerator.
11. One hour before serving, warm the sauce in a large saucepan.
12. Add the potatoes and the squid and simmer until tender, about 40 minutes.
13. Serve in warm bowls garnished with parsley and coriander.

vegetable oil, garlic, onion, peppers, serrano chili peppers, tomatoes, red wine, marjoram leaves, salt, fresh ground black pepper, tabasco, baking potatoes, rings, flatleaf parsley, coriander leaves

Taken from cooking.nytimes.com/recipes/7180 (may not work)