Roasted Salsa Verde is a classic Mexican sauce made from roasted tomatillos, onions, garlic, and cilantro. It serves as a great sauce for this hearty, comforting stew. This vegetarian, gluten-free dinner recipe is based on a Rick Bayless original, swapping out pork for giant corn. You can use any size beans.
MEDIUM Servings: 4 Ready In: 70 minutes
1 cup dried giant corn (or another large, white bean like giant Lima or Fava)
12 tomatillos (about 1-1.25 pounds)
2 cloves garlic, unpeeled
1/4 cup fresh cilantro
2 teaspoon cumin
1/2 tsp. salt
1/4 tsp. pepper
4 red potatoes
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Gather ingredients. Preheat the broiler on your oven.
Soak giant corn at least 4 hours (or overnight). Corn will double to triple in size.
To make the Roasted Salsa Verde: Remove the husks of the tomatillos Thoroughly wash the tomatillos
Cut the onion in half. Thickly slice the onion. Half is for the salsa verde, half is for the stew.
Place the tomatillos, jalapeno, 1/2 of the onion slices, and unpeeled garlic in a metal baking pan or a rimmed sheet pan. Add 1/2 cup of water to the bottom of the pan. Broil on Hi 15-20 min, flipping everything after the first 8-10 minutes.
To make the stew: Place the reserved sliced onion and 1 tsp. cumin in a pot. Heat over medium-high heat. Cook just 5 minutes or until cumin is aromatic. If it starts to burn, simply add water.
Drain and rinsed soaked giant corn.
Add the corn to the onion and cumin. Add 4 cups of water (enough to cover corn by 1/2 inch).
Cover, bring to a boil, then reduce to a simmer. Simmer until corn is tender, about 45-60 minutes, depending on how old the corn is.
Meanwhile, wash potatoes and cut into 1/2-inch thick wedges.
Roughly chop the cilantro. Reserve some leaves for garnishing.
To finish the Salsa Verde: When the tomatillos are well-charred, remove from the broiler.
Remove the peel of the garlic.
Place the charred tomatillos, onion, garlic, and jalapeno in a blender. Add the chopped cilantro, 1 tsp. cumin, salt, and pepper.
Puree until smooth. Add water, if needed, to reach a pourable consistency. You want something pretty thick, though, for this stew.
To finish the Stew: When the corn is tender, it is ready. Add the potato wedges, cover, and cook another 8-10 minutes. When the potatoes easily slide on and off a paring knife, they are ready.
Add the salsa verde and simmer another minute. Taste to adjust seasoning.
Garnish with fresh cilantro and serve
Chef's Tips: Make a double-batch of the Roasted Salsa Verde. You can freeze half to simmer with potatoes and canned black beans for a quick, weeknight version of this stew, or use it for Quinoa Tacos.
Serving size: 1/4 of a recipe (8 ounces).
Calories From Fat (12%) 33.35
% Daily Value
Total Fat 3.87g 6%
Saturated Fat 0.18g <1%
Cholesterol 0mg 0%
Sodium 318.41mg 13%
Potassium 529.19mg 15%
Total Carbohydrates 57.58g 19%
Fiber 21.25g 85%
Protein 7.32g 15%
Calcium 20.88mg 2%
Iron 35.91mg 200%
Vitamin A 332.18IU 7%
Vitamin C 7.05mg 12