Hearty Rehydrated-Style Potato and Aji Stew

Fork-crushed potatoes build a textured stew with cumin, mild chili, corn, and lime-cilantro brightness. As Barefoot on the Frozen Harvest remembers, highland frost once turned bitter tubers into chuño an empire could march on.

Serves 4

Estimate for one serving

• 450 cal
• 8g protein
• 25g carbs
• 5.2g fat
• 5g fiber

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Ingredients

• 2 lbs russet potatoes
• 1 large onion
• 4 garlic cloves
• 2 tsp mild chili powder
• 1 tsp ground cumin
• 4 cups vegetable broth
• 1 cup frozen corn kernels
• 1/2 cup cilantro
• 1 lime
• 1 tsp salt

Instructions

1. 1Peel and cut half the potatoes into 1-inch chunks and boil them in salted water until very soft.
2. 2Drain and crush the boiled potatoes roughly with a fork to create a textured base.
3. 3In a large pot sauté the chopped onion and minced garlic with cumin and chili powder for 5 minutes.
4. 4Add the remaining diced raw potatoes, vegetable broth and the crushed potatoes then simmer uncovered for 25 minutes until thickened.
5. 5Stir in the corn, chopped cilantro and lime juice in the last 5 minutes of cooking.