Salsa Verde is a great sauce to have for enchiladas, tacos, and salads. But watching Rick Bayless use it in a pork stew inspired this hearty plants-rule substitute with giant Mexican corn.
1 cup dried giant corn (or another large, white bean like giant Lima or Fava)
12 tomatillos (about 800g or 1-1.25 pounds)
2 cloves garlic, unpeeled
1/4 cup fresh cilantro
2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
4 red potatoes
1. Gather ingredients. Preheat the broiler on your oven.
2. Soak giant corn at least 4 hours (or overnight). Corn will double to triple in size.
3. Remove the husks of the tomatillos
4. Thoroughly was the tomatillos
5. Cut onion in half. Thickly slice the onion. Half is for the salsa verde, half is for the stew.
6. Place 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.
7. Place 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.
8. Drain and rinsed soaked giant corn.
9. Add corn to the onion and cumin. Add 4 cups of water (enough to cover corn by 1/2 inch)
10. Cover, bring to a boil, then reduce to a simmer. Simmer until corn is tender,
11. Meanwhile, wash potatoes and cut into 1/2-inch thick wedges.
12. Roughly chop cilantro. Reserve some leaves for garnishing.
13. When tomatillos are well-charred, remove from the broiler.
14. Remove the peel of the garlic
15. Place charred tomatillos, onion, garlic, and jalapeno in a blender. Add the chopped cilantro, 1 tsp. cumin, salt, and pepper
16. Puree until smooth. Add water, if needed, to reach a pourable consistency. You want something pretty thick, though, for this stew.
17. When corn is tender, it is ready.
18. Add potato wedges, cover, and cook another 8-10 minutes.
19. When potatoes easily slide on and off a paring knife, they are ready.
20. Add the salsa verde and simmer another minute. Taste to adjust seasoning.
21. Garnish with fresh cilantro and serve.
Serving size: 1/4 of a recipe (8 ounces).
Calories From Fat (12%) 33.35
Calories From Protein (9%) 26.44
Calories From Carbohydrates (79%) 221.87
Total Fat 3.87g 6%
Saturated Fat 0.18g <1%
Monounsaturated Fat 0.32g
Polyunsaturated Fat 0.47g
Trans Fatty Acids 0g
Cholesterol 0mg 0%
Sodium 318.41mg 13%
Potassium 529.19mg 15%
Total Carbohydrates 57.58g 19%
Fiber 21.25g 85%
Sugar Alcohols g
Net Carbohydrates 36.33g
Protein 7.32g 15%
Vitamin A 332.18IU 7%
Vitamin C 7.05mg 12%
Calcium 20.88mg 2%
Iron 35.91mg 200%
Vitamin E 1.5mg 15%
Vitamin D 0IU 0%
Thiamin 0.03mg 2%
Riboflavin 0.08mg 5%
Niacin 0.54mg 3%
Vitamin B6 2.09mg 105%
Folate 5.81mcg 1%
Vitamin B12 13.59mcg 227%
Pantothenic Acid 0.02mg <1%
Vitamin K 0.21mcg <1%
Phosphorus 12.6mg 1%
Magnesium 57.59mg 14%
Zinc 28.29mg 189%
Copper 0.36mg 18%
Manganese 0.12mg 6%
Selenium 0.3mcg <1%