Potato Stew
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
55
Spice
40
Sweetness
72
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1590 g
Baking Potatoes (russet)1 cup
White Onion (chopped)1 tsp
Ground Cumin2.25 tsps
Salt3 tsp
Black Pepper7 cups
Water1 cup
Whole MilkDirections:
1
Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and starts to simmer, 1 to 2 minutes
2
Remove from heat and let stand 10 minutes
3
Meanwhile, peel potatoes and cut into 3/4-inch pieces
4
Pour annatto oil through a fine-mesh sieve into a wide 7- to 8-quart heavy pot, discarding solids
5
Cook onion and half of potatoes (reserve remaining potatoes in a bowl of cold water) in annatto oil over moderately high heat, stirring, until onion is softened, 3 to 5 minutes
6
Add cumin, salt, and pepper and cook, stirring, 1 minute
7
Add water (7 cups) and bring to a boil, scraping up any brown bits
8
Reduce heat and simmer, partially covered, until potatoes are very tender, 25 to 30 minutes, then mash into broth
9
Drain remaining potatoes and add to stew, then simmer, partially covered, until tender, about 20 minutes
10
Stir in milk and cheese and increase heat to high, then bring to a simmer, stirring
11
Remove from heat and season with salt and pepper
12
Meanwhile, quarter avocados lengthwise, then pit, peel, and cut into 1/2-inch cubes
13
Serve stew in large soup bowls, topped with avocado
14
Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and starts to simmer, 1 to 2 minutes
15
Remove from heat and let stand 10 minutes
16
Meanwhile, peel potatoes and cut into 3/4-inch pieces
17
Pour annatto oil through a fine-mesh sieve into a wide 7- to 8-quart heavy pot, discarding solids
18
Cook onion and half of potatoes (reserve remaining potatoes in a bowl of cold water) in annatto oil over moderately high heat, stirring, until onion is softened, 3 to 5 minutes
19
Add cumin, salt, and pepper and cook, stirring, 1 minute
20
Add water (7 cups) and bring to a boil, scraping up any brown bits
21
Reduce heat and simmer, partially covered, until potatoes are very tender, 25 to 30 minutes, then mash into broth
22
Drain remaining potatoes and add to stew, then simmer, partially covered, until tender, about 20 minutes
23
Stir in milk and cheese and increase heat to high, then bring to a simmer, stirring
24
Remove from heat and season with salt and pepper
25
Meanwhile, quarter avocados lengthwise, then pit, peel, and cut into 1/2-inch cubes
26
Serve stew in large soup bowls, topped with avocado