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Description
This stew is made from a base of green tomatoes, poblano peppers, and onions for a flavor-packed and vibrant meal. A bit of panela, a type of unrefined cane sugar, not only adds a bit of sweetness but also a touch of caramel flavor that accents the savory vegetables perfectly. Adding a bit of sour cream and cheese make the soup creamy and balances out the stew. A sprinkling of crumbled tortillas chips adds a bit of crunch and rounds the soup out perfectly.
Ingredients
US|METRIC
4 SERVINGS
- 5 green tomatoes
- 1 chili pepper (serrano)
- 1 tsp. vegetable oil
- 2 Tbsp. chopped onion
- 1 poblano pepper (—roasted, peeled, and chopped into slices)
- 100 grams panela
- cheese
- 2 Tbsp. sour cream
- tortilla chips (Crushed)
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Directions
- Place the tomatoes and the serrano pepper in a pot of water and cook them until they become soft.
- Remove the vegetables from the pot and place them in a blender. Add a bit of salt and about 1/4 cup of the water used to cook them and blend everything together. Once everything is completely liquefied, set the sauce aside.
- Pour the oil into a separate pot and add the onion and the poblano pepper. Cook both ingredients for 3 minutes over low heat.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat3g15% |
Trans Fat0g |
Cholesterol15mg5% |
Sodium135mg6% |
Potassium380mg11% |
Protein5g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber2g8% |
Sugars7g |
Vitamin A20% |
Vitamin C60% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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