Preparation:
In a 4-quart or larger electric slow cooker, combine onion, celery, tomatoes, garlic, chili powder, cumin, oregano, chiles, cilantro leaves, and potatoes. Dissolves bouillon cubes into boiling water; pour bouillon over potato mixture. Cover and cook at low setting until potatoes are very tender when pierced (8-10 hours).
Scoop out about 2 cups of the potatoes with a little of the liquid; whirl in a blender or food processor until pureed. Return puree to cooker. Increase heat setting to high; cover and cook until stew is heated through (about 20 more minutes). Season to taste with salt. Ladle into wide, shallow bowls; sprinkle evenly with cheese. Garnish with cilantro sprigs, if desired. Makes 4 servings.
NOTE: This stew is really a hearty, chunky soup. Try it with thick slices of whole-grain bread or with warm whole wheat tortillas. |
