Papas Con Chile Verde Potatoes with Green Chile for Two

Treat your taste buds to the bold, vibrant flavors of Papas Con Chile Verde, a comforting and spicy potato dish perfect for two! This recipe combines golden-brown russet potatoes with the smoky heat of roasted poblano and jalapeño peppers, all simmered in a flavorful cumin-infused green chile sauce. A splash of lime juice and fresh cilantro add a refreshing brightness, complementing the perfectly tender potatoes. Easy to prepare in just 45 minutes, this dish is ideal as a side or a light main course. Whether you're craving a twist on classic comfort food or looking to add a bit of spice to your meal, this recipe delivers a hearty, satisfying experience in every bite. Keywords: Papas Con Chile Verde, potatoes with green chile, spicy potato recipes, roasted poblano potatoes, recipes for two.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 medium Russet potatoes
• 1 large Poblano pepper
• 1 small Jalapeño pepper
• 2 cloves Garlic
• 0.5 medium White onion
• 0.25 cup Cilantro
• 0.5 cup Chicken or vegetable broth
• 2 tablespoons Olive oil
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 medium Lime

Directions

Step 1

Peel and dice the russet potatoes into 1/2-inch cubes. Rinse under cold water and set aside.

Step 2

Roast the poblano pepper over an open flame or under a broiler until the skin is charred and blistered on all sides. Place it in a covered bowl or plastic bag to steam for 5 minutes, then peel off the charred skin. Remove the seeds and stem, then roughly chop.

Step 3

Slice the jalapeño in half and remove the seeds if you prefer less heat. Finely dice it and set aside.

Step 4

Mince the garlic cloves and dice the white onion finely.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the diced potatoes and cook for 10-12 minutes, stirring frequently, until they are golden brown and begin to soften. Remove the potatoes from the skillet and set aside.

Step 6

In the same skillet, add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic, jalapeño, and cumin, cooking for another 1-2 minutes until fragrant.

Step 7

Add the roasted poblano, broth, salt, and black pepper to the skillet. Stir to combine, then bring the mixture to a simmer.

Step 8

Return the potatoes to the skillet and toss gently to coat them in the green chile mixture. Cover the skillet with a lid and simmer on low heat for 10-12 minutes, or until the potatoes are tender and have absorbed the flavors.

Step 9

Remove the skillet from the heat and stir in the chopped cilantro and a squeeze of lime juice for brightness.

Step 10

Taste and adjust seasoning as necessary. Serve warm as a side dish or light main course for two.

Nutrition Facts

Serving size	(727.2g)

Amount per serving	% Daily Value*
Calories	676.9

Total Fat 29.2g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1682.2mg	0%
Total Carbohydrate 95.9g	0%
Dietary Fiber 11.0g	0%
Total Sugars 12.8g
Protein 13.6g	0%

Vitamin D 0IU	0%
Calcium 127.9mg	0%
Iron 6.3mg	0%
Potassium 2498.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 7.8%

Carbs: 54.7%