Corn and Poblano Stew

Ingredients - Serves 4

• Salt and pepper - To taste
• Cilantro - 1/4 cup, chopped
• Vegetable broth - 4 cups
• Potatoes - 2 medium, diced
• Corn - 4 cups, fresh or frozen
• Poblano peppers - 2, roasted and diced
• Garlic - 2 cloves, minced
• Onions - 1 large, diced
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onions and garlic and cook until the onions are soft, about 5 minutes.
3. Add the poblano peppers, corn, and potatoes. Cook for another 5 minutes, stirring occasionally.
4. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
5. Stir in the cilantro and season with salt and pepper.
6. Serve the stew hot, with a side of crusty bread if desired.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 350
• Fat: 12g
• Carbs: 50g
• Protein: 15g
• Sodium: 800mg
• Sugar: 10g