Posted by Tiffany 11/30/2001 11:59 am

Source: Santa Fe Light and Spicy by Joan Stromquist

2 tablespoons olive oil
2 large onions, coarsely chopped
4 cloves garlic, minced
3 stalks celery, chopped
1/2 teaspoon turmeric
1 teaspoon mild chili powder
1 teaspoon cinnamon
1 tablespoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups vegetable stock
2 medium white potatoes, peeled and coarsely chopped
2 large sweet potatoes, cut into 1/2-inch cubes
2/3 cup frozen corn
2/3 cup frozen peas
1 1/2 cups mild green chile peppers, roasted, peeled and chopped
1 tablespoon molasses

In a large stockpot, place the olive oil and heat it on medium high until it is hot. Add the onions, garlic and celery. Saut?the ingredients for 5 minutes, or until the onions are translucent.

Add the turmeric, chili powder, cinnamon, oregano, cumin, salt and black pepper. Saut?the ingredients for 2 minutes. Remove the pot from the heat and set it aside.

Place the vegetable stock and white potatoes in a large saucepan. Bring the liquid to a boil over high heat. Reduce the heat to low and simmer the potatoes for 15 to 20 minutes, or until they are tender.

Place the cooked potatoes and 1 cup of the stock in a food processor. Puree the mixture so that it is smooth. Reserve remaining stock.

Place the stockpot with the saut?d vegetables back on medium-low heat. Add the potato puree and stir it in. Add the rest of the stock and stir it in. Add the sweet potatoes, corn, peas, chile peppers and molasses. Simmer the stew for 30 minutes, or until the sweet potatoes are tender.

Makes 4 to 6 servings.