Simple green chile and potato stew

Now that the majority of the country is fully in a deep freeze, I think we can all agree that gazpacho and a leafy salad sounds like a terrible idea for a meal.  It's time for some heavy, spicy soups, ammiriiiite?

Having grown up in the Midwest in the 80s, I did not know the magical perfection of Hatch green chiles until I moved to the Rocky Mountains in the early 00s. I don't think geography is a problem anymore, though; you can buy perfectly respectable roasted chiles in freezer sections of grocery stores all over the country now. And so that means you can also make this ridiculously simple, tasty stew, which jars well and also keeps in the freezer for a month of so if you make too much (but you won't).

It's a little spicy if you choose hot chiles, so this is best served with a cerveza, parked at a window while the snow comes down.

Green Chile Stew with Potatoes

Serves 4

1 1/2 cups green chiles or poblano chiles, roasted, peeled, and diced
1 tablespoon grapeseed oil or other vegetable oil
1 small onion, diced
1 teaspoon teaspoon ground coriander
1/2 teaspoon teaspoon ground cumin
1 garlic clove, minced
4 medium Russet potatoes peeled and chopped into 1 1/2-inch chunks
Salt and pepper
2 cups vegetable stock or water
Sour cream (or Greek yogurt), chopped cilantro, and lime wedges for serving

Heat the oil in a wide pot; add the onion and cook over medium-low heat, stirring frequently until softened, about 4 minutes. Add the coriander, cumin, garlic, and potatoes, followed by the chile, along with 1/2 teaspoon salt and give a stir. Cook together of a few minutes, then add the water or stock. Bring to a boil, then lower the heat to a simmer.
Cook and cover until the potatoes are completely softened, about 25 minutes. Taste and season with salt and pepper. At this point you can mash the potatoes, or at least a few of them to give the stew a thicker texture, if desired.

Pour into a bowl; add a dollop of sour cream and the chopped cilantro and squeeze lime over the top.