2 medium white potatoes, peeled and coarsely chopped
2 large sweet
potatoes, cut into 1/2-inch cubes
2/3 cup frozen corn
2/3 cup frozen peas
1 1/2 cups mild green chile peppers, roasted, peeled and chopped
In a large stockpot, place the olive oil and heat it on medium high until
it is hot. Add the onions, garlic and celery. Sauté the ingredients for 5 minutes,
or until the onions are translucent.
Add the turmeric, chili powder, cinnamon, oregano, cumin, salt and black
pepper. Sauté the ingredients for 2 minutes. Remove the pot from the heat and
set it aside.
Place the vegetable stock and white potatoes in a large saucepan. Bring
the liquid to a boil over high heat. Reduce the heat to low and simmer the potatoes
for 15 to 20 minutes, or until they are tender.
Place the cooked potatoes and 1 cup of the stock in a food processor. Puree
the mixture so that it is smooth. Reserve remaining stock.
Place the stockpot with the sautéed vegetables back on medium-low heat.
Add the potato puree and stir it in. Add the rest of the stock and stir it in.
Add the sweet potatoes, corn, peas, chile peppers and molasses. Simmer the stew
for 30 minutes, or until the sweet potatoes are tender.
Yield: 4 to 6 servings
Posted by Tiffany at Recipe Goldmine 11/30/2001 11:59 am.
Source: Santa Fe Light and Spicy by Joan Stromquist