Tuesday, September 15, 2015

Low Iodine - Potato and Green Chile Stew

Cool weather will be upon us soon here in the mid-Atlantic, and vegetable soups of all kinds are perfect for a low-iodine diet. Try this tasty stew from noted author and vegetarian Deborah Madison if you want a little something different - use homemade chicken stock or water and leave out the sour cream. Go ahead and double this recipe, as it reheats very well.


  • 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 ground coriander
  • 1/4 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1 large russet potato, peeled and chopped into 1 1/2-inch chunks
  • Salt and pepper
  • 1 cup chicken stock (homemade with uniodized salt) or water
  • Sour cream to finish (leave out for low-iodine)
  • Chopped cilantro to finish


    1. 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.

    2. 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.

    3. Pour into a bowl, and add the cilantro. (I also add a squeeze of lime)

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