Ingredients
| 4 cups | red potatoes, diced, not peeled | | 1 | lg. yellow onion, finely chopped | | 1/2 cup | young green onions, finely chopped | | 2 tsp. | oil | | 4 cups | potato watermixed with vegetable broth or | | 4 cups | plain soy milk | | 1 | md. carrot, finely shredded | | 1/2 cup | roasted and peeled green chilies, finely chopped | | 1 dash | hot pepper sauce | | 1 to 2 tsp. | corn meal (optional) | | 2 cups | fresh or | | canned yellow corn kernels | | Red or | | green pepper flakes (or both) for garnish | | Salt and pepper, to taste |
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Instructions
In a deep pot, boil potatoes uncovered until barely tender. *Drain, save cooking liquid.
In a wide skillet saute yellow and green onions in oil over medium heat. Remove from heat and pour into large (at least 4- quart), deep pot with lid. Add liquid, seasonings, cooked potatoes, and remaining ingredients, except the corn kernels. Simmer, covered, for 30 minutes until stew thickens. (If stew isn't thick enough, mix in some corn meal.) Add corn kernels, cook ten more minutes uncovered, stirring often. Garnish with pepper flakes. Serve with toasted tortilla chips.
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