1 or 2 long green chiles or poblano chiles, roasted and peeled
1 tablespoon sunflower seed oil or other vegetable oil
1 small onion, diced
1/2 teaspoon teaspoon ground coriander
1/4 teaspoon teaspoon ground cumin
1 garlic clove, minced
1 large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 1/2-inch chunks
Salt and pepper
1 cup veggie stock or water
Sour cream (or Greek yogurt) to finish
Chopped cilantro to finish
Chop the chiles coarsely. Heat the oil in a wide pot; add the onion and cook over medium-low heat, stirring frequently until softened, about 4 minutes. Add the coriander, cumin, garlic, and potatoes, followed by the chile, along with 1/2 teaspoon salt and give a stir. Cook together of a few minutes, then add the water or stock. Bring to a boil, then lower the heat to a simmer.
Cook and cover until the potatoes are completely softened, about 25 minutes. Taste and season with salt and pepper. At this point you can mash the potatoes, or at least a few of them to give the dish a creamy sort of background, if desired.
Pour into a bowl; add a dollop of sour cream and the chopped cilantro. Serves 1 to 2
1 or 2 long green chiles or poblano chiles, roasted and peeled