Ingredients:
1 gallon cold water
2 cups potatoes, peeled & cubed 1”
1 cup carrots, peeled & chopped 1”
1 cup tomatoes, peeled & chopped
½ cup onion, chopped
1 knob garlic, peeled & chopped
2 cups Poblano peppers, roasted, peeled & chopped
Kosher salt
Preparation:
Place all the ingredients, except poblanos, in a stock pot. Simmer gently for 30-40 minutes, then add poblanos. Cook for 5 more minutes.
Recipe from Matt Romero’s Shop with the Chef event.
