Cooking up Green Chile Stew with Chipotle Cream at Sur La Table

Over a week and half ago I attended a cooking class with my girlfriend Dianne at Sur La Table Downtown Summerlin. The evenings class was “Winter Soups and Stews”. By the end of the evening we had a few wonderful warm bowls of goodness to try out, they were:

  • Maple-Braised Butternut Squash Soup with Thyme
  • Hearty Tuscan Beef and Red Wine Stew
  • Chicken and Herb Dumpling Soup
  • Green Chile Stew with Chipotle Cream
You can find a list of all Sur La Table cooking classes close to where you live here: http://www.surlatable.com/category/cat2211278/Cooking+Classes

The store has a decent kitchen setup, more so for demos, as you don’t really have a cooking prep kitchen to yourself. We had small chopping area and hot pots for cooking our soups. It did it’s purpose.

The Verdict of the Evenings Soups?

I don’t normally eat chicken nor red meat but I had a small taste of all of the soups & stews. If you are a meat eater the Tuscan Beef and Red Wine Stew was a hit by a few of the students that evening. I would  let it simmer way longer though so that the meat just melts in your mouth – it was a tad rubbery but the broth was buttery and beautifully rich with the red wine.

For myself, I LOVED the Green Chile Stew with Chipotle Cream (picture above)! It was my superstar of the evening and I took that as my soup to bring home. I love any kind of soup with new potatoes. The green chiles and tomatillas made the soup taste so fresh and delightful. It was just as good the second day, but I wished I had the chipotle cream as well as it was missing some punch it had the first I have tried it. Don’t skip the step for the cream on top.  This soup is very healthy outside of the cream, so in the future I would attempt to make the chipotle cream with cashews (lactose free option) or a lower fat option (like yogurt instead of sour cream).

Green Chile Stew with Chipotle Cream Ingredients:

  • 4 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 large jalapeño chiles, trimmed, seeded, and cut into 1/4 inch dice
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp dried mexican oregano
  • 2 tbsp all purpose flour
  • 5 cups vegetable broth
  • salt and pepper
  • 1 pound new potatoes, washed and cut into 1/2 inch dice
  • 6 large tomatillos, husks removed, scrubbed and cut into 1/2 inch dice
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 3 pounds roasted and peeled green chiles, such as Anaheim and Poblano, or a mix
  • 1/2 cup chopped fresh cilantro, divided
Chipotle Cream Ingredients:
  • 1 cup sour cream (or yogurt or cashew cream)
  • 4 tsp chipotle peppers in Adobo, or to taste, minced
  • 1 tbsp freshly squeezed lime juice, or to taste
Green Chile Stew with Chipotle Cream Instructions:
  1. Place olive oil in a large Dutch Oven and heat over medium heat
  2. Add onion, tomatillos and jalapeño, and cook, stirring occasionally, until vegetables are softened, about 6 to 8 minutes.
  3. Add garlic, cumin, and oregano and cook, stirring often, for 2-3 minutes.
  4. Sprinkle vegetables with flour and cook, stirring often, for 1 to 2 minutes.
  5. Add broth and stir well. Taste the stew and season generously with sal and pepper.
  6. Add potatoes, beans and chiles. Reduce heat to medium-low, cover Dutch oven, and simmer until potatoes and tomatillos are tender, about 20 to 25 minutes. Stir 2 tablespoons chopped cilantro into stew during the last 5 minutes of cooking.
Chipotle Cream Instructions:
  1. Place sour cream (or yogurt or cashew cream) in a small mixing bowl.
  2. Stir in chipotles and lime juice. Taste and season with salt and pepper, plus additional chipotle and lime juice as needed.
Serve stew in serving bowls. Top with dollop of chipotle cream and sprinkle with remaining 2 tablespoons chopped cilantro. Enjoy!

Related posts:

  1. Yam and Peanut Stew – A Ski Hill Cafe Inspiration
  2. Potato, Yam and Parsnip Chipotle Soup
  3. Soup Artwork in Sonoma – Green Garlic and Potato Leek Soup at El Dorado
  4. Zucchini & Sweet Potato Chipotle Vichyssoise – A Happy Ending To An Improvise of Provisions!
  5. A Cooking Class on Fish Stock and Bouillabaisse at Cork and Fin

2 thoughts on “Cooking up Green Chile Stew with Chipotle Cream at Sur La Table

  1. Nice to see your posts again.This looks great. Did you roast the peppers and skin them or was that a product you buy? Are they fussy to skin?
    I’ve never used Mexican oregano, is it noticeably different?
    Thanks,
    Katheryn

  2. Thanks Karen! Nice to hear from you. :) Yes the peppers were roasted over the flame on top of the stove and the skins were charred and peeled off. You can pop them in oven on broil (turn them as they char) if your stove top is not gas flames. I find it super easy to take skins off when you put them in a plastic bag for few minutes after charring. I also don’t fret when a little skin is left on as well.

    In class we used mexican Oregano. I use good ole organic dried oregano from Whoolefoods in my mexican dishes and it seems to work fine for me.

    :)

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