Cook the Book: Potato and Green Chile Stew - Gluten Free Recipes

Ingredients

• 237 milliliters chicken stock or water
• 1 serving Chopped cilantro to finish
• 1 serving Sour cream to finish
• 1 garlic clove, minced
• 1 teaspoons ground coriander
• 0 teaspoons ground cumin
• 1 small onion, diced
• 1 large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 1/2-inch chunks
• 1 serving Salt and pepper
• 1 Tbsp sunflower seed oil or other vegetable oil