Papas Con Chile Verde Potatoes with Green Chile for Two
Treat your taste buds to the bold, vibrant flavors of Papas Con Chile Verde, a comforting and spicy potato dish perfect for two! This recipe combines golden-brown russet potatoes with the smoky heat of roasted poblano and jalapeño peppers, all simmered in a flavorful cumin-infused green chile sauce. A splash of lime juice and fresh cilantro add a refreshing brightness, complementing the perfectly tender potatoes. Easy to prepare in just 45 minutes, this dish is ideal as a side or a light main course. Whether you're craving a twist on classic comfort food or looking to add a bit of spice to your meal, this recipe delivers a hearty, satisfying experience in every bite. Keywords: Papas Con Chile Verde, potatoes with green chile, spicy potato recipes, roasted poblano potatoes, recipes for two.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Russet potatoes
- 1 large Poblano pepper
- 1 small Jalapeño pepper
- 2 cloves Garlic
- 0.5 medium White onion
- 0.25 cup Cilantro
- 0.5 cup Chicken or vegetable broth
- 2 tablespoons Olive oil
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 medium Lime
Instructions
Peel and dice the russet potatoes into 1/2-inch cubes. Rinse under cold water and set aside.
Roast the poblano pepper over an open flame or under a broiler until the skin is charred and blistered on all sides. Place it in a covered bowl or plastic bag to steam for 5 minutes, then peel off the charred skin. Remove the seeds and stem, then roughly chop.
Slice the jalapeño in half and remove the seeds if you prefer less heat. Finely dice it and set aside.
Mince the garlic cloves and dice the white onion finely.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the diced potatoes and cook for 10-12 minutes, stirring frequently, until they are golden brown and begin to soften. Remove the potatoes from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic, jalapeño, and cumin, cooking for another 1-2 minutes until fragrant.
Add the roasted poblano, broth, salt, and black pepper to the skillet. Stir to combine, then bring the mixture to a simmer.
Return the potatoes to the skillet and toss gently to coat them in the green chile mixture. Cover the skillet with a lid and simmer on low heat for 10-12 minutes, or until the potatoes are tender and have absorbed the flavors.
Remove the skillet from the heat and stir in the chopped cilantro and a squeeze of lime juice for brightness.
Taste and adjust seasoning as necessary. Serve warm as a side dish or light main course for two.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1682 mg | 73% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 12.8 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2498 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
