We have a small California Mexican chain here called Miguel’s Jr, and ever since one opened in our neighborhood David has been making me eat there for lunch on weekends. David’s favorite cuisine is Mexican and he is a fan of Miguel’s and Miguel’s Jr. I, of course, found the least Mexican-ish item on the menu and have claimed it as my favorite. They called it an El Potato Burrito. They marinate potatoes in salsa verde, then place those potatoes with some cheddar cheese into a tortilla and wrap it up. You then have the choice of chicken, pork, or carne asada to go inside as well. I choose no meat. So my meal is carbs and cheese wrapped in carbs with a bit of salsa verde to accompany. I love it. We ate there on Sunday and I have been craving it every day since.
I wanted to take the flavors of my favorite burrito and turn them into a stew that would feed a crowd on a budget. I added white beans to the mix for some protein. You could absolutely add your meat of choice into the soup, too. Just like my Bootleg Chile Verde, I use jarred salsa verde for this soup. I have poked around the internet for a salsa verde recipe and it is so ridiculously easy to make that I am starting to feel a little guilty about buying the jarred stuff. Once tomatillos are back in season, I will be making my own salsa verde and probably canning a whole lot of it to use during the rest of the year.
Like I said, I use the jarred stuff, and Herdez is my favorite brand. Use your favorite brand of salsa verde, or your favorite recipe. I used sharp cheddar in the stew because that is what Miguel’s uses, but I have also tried a Mexican blend cheese from the grocery store and it came out just fine. I would also try monterey jack, or pepper jack, for a different flavor profile. Serve this El Potato Stew with tortillas, extra cheese, cilantro, and lime wedges for everybody to customize their own bowl.
Do you have a favorite restaurant or fast food dish that you would love to recreate or serve with a twist?
25 minCook Time
25 minTotal Time
- 900 grams (about 6 cups) chopped yukon gold potatoes
- 425 grams (about 1 1/2 cups) cooked great northern beans
- 16 ounces (2 cups) salsa verde
- 16 ounces (2 cups) water
- 105 grams (2 cups) shredded cheddar cheese
- kosher salt, to taste
- freshly ground black pepper, to taste
- Place the chopped potatoes, beans, salsa verde, and water in a soup pot and season with 1/2 teaspoon kosher salt.
- Bring the mixture a boil, cover, reduce heat and simmer until the potatoes are fork tender, about 20 minutes.
- Remove 1 cup of the soup to a blender and blend until smooth. Stir back into the soup.
- Stir the cheese into the soup until melted. Season to taste with salt and pepper.