(Thanks to Local Farmer & Chef Matt Romero!)
INGREDIENTS:
1 gal. water, cold
2 cups potatoes, peeled and cubed 1″ (Monte Vista Farms)
1 cup carrots, peeled and chopped 1″ (Jacona Farms)
1 cup tomatoes, peeled, seeded, and chopped (Growing Opportunities)
1/2 cup onion, chopped
1 knob garlic, peeled and chopped (Jacona Farms)
Kosher salt
1-2 cups Poblano peppers, roasted, peeled, and chopped (Harmony Farms)
PROCEDURE:
Place all the ingredients (except poblanos) in a stock pot. Simmer gently for 30-40 minutes, then add poblanos. Cook for 5 additional minutes, and stew is ready