Hatch Green Chili Stew

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the roasted and peeled Hatch green chiles to the pot along with the ground cumin and ground coriander. Stir to combine.

Pour in the chicken or vegetable broth and add the canned diced tomatoes, stirring well.

Incorporate the diced potatoes into the pot followed by salt and black pepper. Bring the mixture to a boil.

Reduce the heat to low and simmer for about 25-30 minutes, or until the potatoes are tender and the flavors meld together.