Minguichi Stew

Name: Minguichi Stew
Total time: 2100 s
Yield: 4 servings
Ingredients: 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

Madeleine Cocina

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Boiling

9Ingredients

140Calories

35Minutes

This stew is made from a base of green tomatoes, poblano peppers, and onions for a flavor-packed and vibrant meal. A bit of panela, a type of unrefined cane sugar, not only adds a bit of sweetness but also a touch of caramel flavor that accents the savory vegetables perfectly. Adding a bit of sour cream and cheese make the soup creamy and balances out the stew. A sprinkling of crumbled tortillas chips adds a bit of crunch and rounds the soup out perfectly.

Ingredients

servings:

5 green tomatoes
1 chili pepper (serrano)
1 teaspoon vegetable oil
2 tablespoons chopped onion
1 poblano pepper (—roasted, peeled, and chopped into slices)
100 grams panela
cheese
2 tablespoons sour cream
tortilla chips (Crushed)

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Directions

Place the tomatoes and the serrano pepper in a pot of water and cook them until they become soft.
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.
Pour the oil into a separate pot and add the onion and the poblano pepper. Cook both ingredients for 3 minutes over low heat.
When the onion becomes transparent, add the sauce and cook everything together until the mixture begins to boil.
Add the cheese and the sour cream and let everything boil a second time.
Turn off the stove and add the tortilla chips on top.

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