Contigo® Guajillo Peruvian Potato Stew

Contigo Guajillo Peruvian Potato Stew

Contigo® Guajillo Peruvian Potato Stew

Directions

  1. Set aside the potatoes.
  2. Heat the oil.
  3. Sauté onions, carrots and celery until translucent. Stir in Adobo Paste. Stir in flour to form a roux. Add chicken broth whisking as you add. Add the ginger and bay leaf and simmer for 20-30 minutes.
  4. Remove the ginger and bay leaf.
  5. Add the blanched potatoes to finish cooking. 
  6. Ladle into bowls and top with a drizzle of queso and cilantro.

Ingredients

  • 5 ea. Peak Fresh Produce® Potato(es), Russet, peeled, small diced and blanched
  • 5 ea. Peak Fresh Produce® Yukon gold potatoes, peeled, small diced and blanched
  • 5 ea. Peak Fresh Produce® Potato(es), Sweet, peeled, small diced and blanched
  • 8 ea. Peak Fresh Produce® Red B Potatoes, sliced and blanched
  • 1/2 cup Roma® Sauté oil
  • 1/2 cup Peak Fresh Produce® Onion(s), small dice
  • 1/2 cup Peak Fresh Produce® Celery, small dice
  • 1/2 cup Peak Fresh Produce® Carrot(s), small dice
  • 2 tbsp. Contigo® Guajillo Chile paste
  • salt and pepper, to taste
  • 1/2 cup Roma® All-Purpose Flour
  • 3 cans ea. West Creek® Broth, Chicken
  • 1 ea. Peak Fresh Produce® Ginger Root, cut lengthwise
  • 2 ea. Roma® Bay Leaves
  • 1 cup Contigo® Queso Blanco
  • 1 cup Peak Fresh Produce® Cilantro, chopped for garnish

Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence

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