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Description
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
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.
NutritionView More
| Calories140Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat3g15% |
| Trans Fat0g |
| Cholesterol15mg5% |
| Sodium135mg6% |
| Potassium380mg11% |
| Protein5g10% |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber2g8% |
| Sugars7g14% |
| Vitamin A20% |
| Vitamin C60% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.