Salsa Verde Stew
Zesty. Mildly Fiery. Filling.
Richard loves spicy food. I mean loooovvveesss it! Honestly- the amount of hot sauces we have in this home is excessive! I, on the other hand, have a tender palat (yes, I’ve been called “the worst Mexican” for this reason). So when making a shared meal, I have to ensure it’s flavorful enough for him and not too fiery for me.
That’s why I love salsa verde. It’s more tangy and mild than standard red salsa because it’s made from tomatillos. Tomatillos, pronounced- toe-mah-TEE-yo, are those tiny husked green tomatoes you may see at the store. They’re less watery than red tomatoes and have an acidic, tart taste. Airgo- salsa verde is a good compromise between me and Rich!
I almost feel guilty for how easy this recipe is. But- if you want to impress your eating partner with big, bold flavors and not at the expense of your time, this is your recipe! The other great thing I love about this is how versatile you can make it… I’ll explain as we begin. Shall we?
Let's begin!
The only “real cooking” that needs to happen here is with the onions. Heat 1 tablespoon of olive oil in a medium pot over medium heat. Cook by stirring occasionally until the onions are translucent (about 8 minutes). Once that’s complete, you’re almost done making the whole meal.
Now is the versatile part! Here is what you decide what you want to put in this stew. My rule of thumb is: 1 shredded meat, 1 bean, and 1 veggie (within Mexican profile food). Personally, I like to load it up! Not just because it’s filling, but also because I love those pops of color against the green backdrop. So… I generally add: shredded caritas, white beans (cannellini), corn, and green chiles. Other things to add or sub can include shredded chicken, black beans, pinto beans, bell peppers, or cauliflower. Or if you’re daring enough to add them all, drop a comment and let me know how it goes… just don’t forget to add more salsa if you’re fully loading 😉.
Once you’ve decided on what your filling is, all you have to do is stir occasionally and let it warm until your add-ins are cooked (about 7-10 minutes).
Now, time for the fancy part: platting🙂. This is your insta-worthy pic. Add a dollop of sour cream, sprinkle with some shredded cheese and generously place some tortilla chips on top (I say generously because Richard usually uses the tortilla scoops as an edible spoon 🙃).
Easy, right?
RECIPE ME:
