Follow these steps for perfect results
onion
chopped
garlic cloves
minced
bell peppers
chopped
green chilies
roasted, seeded, peeled, chopped
tomatoes
chopped
potatoes
chopped
eggplant
peeled and diced
flour
broth
salt
to taste
pepper
to taste
cumin
olive oil
Salt the eggplant in a colander and let drain for 10 minutes.
Roast, peel, seed, and chop the green chiles.
Chop the onion, garlic, and bell peppers.
Chop the tomatoes and potatoes.
Dice the eggplant.
Sauté the onion, garlic, and bell peppers in olive oil in a large saucepan until softened.
Add flour and cook, stirring constantly, for 2-3 minutes.
Add broth, potatoes, eggplant, tomatoes, chiles, cumin, salt, and pepper.
Simmer until potatoes are tender, adding water/broth as needed to maintain desired consistency.
Garnish with shredded cheddar and serve with warm tortillas.
Expert advice for the best results
Roast the green chiles for deeper flavor.
Adjust the amount of green chilies to control the spiciness.
Add a dollop of sour cream or Greek yogurt for extra creaminess.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in bowls, garnished with cheese and cilantro.
Serve with warm tortillas.
Top with shredded cheese and sour cream.
Garnish with fresh cilantro.
Pairs well with spicy food
Offers a contrasting sweetness
Discover the story behind this recipe
A staple in Southwestern cuisine, often enjoyed during cooler months.
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