Potato & Poblano Pipián Verde

Ingredients

For 2 servings

• 455 g baby potatoes, halved
• 250 g tomatillos, husked
• 1 piece poblano pepper, sliced
• 1 piece white onion, chopped
• 3 piece garlic cloves
• 39 g pepitas, toasted
• 240 g vegetable broth
• 15 g white miso
• 1.5 g ground cumin
• 1.5 g dried oregano
• 0.5 piece jalapeño, chopped
• 1 piece lime, zested and juiced
• 3 piece radishes, thinly sliced
• 1 piece avocado, sliced
• 20 g cilantro
• 39 g queso fresco, crumbled
• 30 g crema or sour cream
• 14 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Quick-pickle the radishes in a little lime, sugar and salt.

2. 2

   Blend the tomatillos, poblano, onion, garlic, pepitas, broth, miso, cumin, oregano, jalapeño, lime zest and cilantro stems into a smooth green sauce.

3. 3

   Put the potatoes in a slow cooker, pour over the sauce and stir to coat.

4. 4

   Cook on low for 4–5 hours, until the potatoes are tender.

5. 5

   Stir in the olive oil and adjust with lime and salt.

6. 6

   Spoon into bowls and top with avocado, pickled radish, cilantro, queso fresco and crema.