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It’s stew season! Time for one of my favorite stews: potatoes in salsa, or how my mom calls it “guiso de papas en salsa.” I particularly love this mix of spicy salsa with tender Russet potatoes with warm and soft panela cheese in the morning with fried eggs. It just hits different in the morning as part of the first meal of the day.

The key to great potatoes in salsa stew is using a flavorful salsa. This stew freezes well and makes a great make-ahead meal. I found that Green Mountain Gringo® Medium Salsa is perfect for this dish. I love adding this mixture to burritos for any time of the day meal, too.

I like Green Mountain Gringo® Medium Salsa because Green Mountain Gringo® uses high quality ingredients to make products that are healthy and taste great. The medium variety is just the right amount of spice for everyone in the family to enjoy. My 12-year old loves it.

Shoppers are demanding more transparency from food manufacturers. Green Mountain Gringo® has had a long history of providing delicious products with truly clean ingredient labels. They developed a proposition for those that want to eat delicious foods, and expect a healthy option, to “Check Out Our Backside.” This simply means to take a look at their ingredient label and see how awesome their ingredients truly are. 

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Guiso de Papas en Salsa

Potato in Salsa stew

Serves 6

Ingredients

1 jar Green Mountain Gringo®​ Medium Salsa

1 tablespoon olive oil

½ white onion, sliced in strips

2 garlic cloves, chopped

5 small Russet potatoes (about 4 cups), peeled and chopped

2 cups low sodium vegetable broth

½ teaspoon salt

2 bay leaves

¼ teaspoon black pepper

½ cup fresh cilantro, chopped

1 cup queso panela, cubed

Directions

Heat oil in a 4-quart heavy pot over medium heat. Add onion and garlic; stir and cook for 3 minutes or until onions begin to soften.  Add potatoes and stir to keep from sticking to the bottom of the pot.  Stir in Green Mountain Gringo®​ Medium Salsa​, vegetable broth, add salt bay leaves and pepper; cover and cook for 35 minutes. Remove from heat, stir in cheese and cilantro.  Serve with tostadas.