Idaho Potato and Chayote Stew with Tomatillo Broth
A hearty Mexican-inspired stew combining tender Yukon Gold potatoes with mild chayote squash in a bright tomatillo-based broth. The vegetables are boiled until fork-tender, then simmered in a smooth sauce made from blended tomatillos, garlic, onion, and jalapeño. Fresh cilantro and chicken bouillon add depth while canola oil helps meld the flavors. This comforting dish works well as a vegetarian main course or hearty side dish, perfect for cooler weather when you want something warming yet fresh-tasting.
Ingredients
- 3 large Idaho Yukon Gold potatoes, rinsed, dried
- 2 chayotes, rinsed, dried, sliced in halfzucchini1:1vegetarian
similar texture
- ½ teaspoon salt
- 4 tomatillos
- 3 garlic cloves, chopped
- 1 medium onion, roughly chopped
- 1 jalapeño chile, top removed
- 10 cilantro sprigs, rinsed
- 1 teaspoon chicken bouillonvegetable bouillon1:1vegetarian
maintains umami
- 2 tablespoons canola oil
Instructions
- 1
Place potatoes and chayotes in stockpot with enough water to cover and boil for 15 minutes until fork tender, adding salt in last 3 minutes
- 2
Remove vegetables from water and let cool, then remove soft pit from chayote halves with melon baller
- 3
Cut both potatoes and chayotes into 1/2 inch cubes
- 4
Boil 5 cups water in stockpot and add tomatillos, garlic cloves, jalapeño and onion
- 5
Continue boiling for 12 minutes until tomatillos are tender and dark in color
- 6
Blend tomatillos, garlic cloves, jalapeño, onion, cilantro, chicken bouillon and 1 1/2 cups of cooking water until smooth
- 7
Heat oil in large saucepan over medium heat and carefully pour in tomatillo sauce
- 8
Add potato and chayote cubes and cook covered for 10 minutes, stirring frequently
- 9
Transfer to serving dish and garnish with cilantro sprig
Tips
Use a melon baller to easily remove the soft pit from chayote halves without damaging the flesh
Reserve some cooking water from boiling the tomatillos as it adds flavor to the sauce
Stir frequently during the final cooking step to prevent sticking and ensure even heating
Good to Know
Refrigerate covered for up to 3 days. Reheat gently on stovetop.
Can be made 1 day ahead and reheated. Flavors improve overnight.
Serve hot as main dish with tortillas or as side dish with grilled meats.
Common Mistakes
Don't skip salting the water to prevent bland vegetables
Blend sauce completely smooth to avoid chunky texture
Stir frequently in final step to prevent sauce from sticking
Substitutions
maintains umami
FAQ
Can I make this vegetarian?
Yes, simply substitute vegetable bouillon for chicken bouillon. The rest of the recipe remains the same and will still be flavorful.
What if I can't find chayotes?
Substitute with zucchini or yellow squash cut into similar sized cubes. Cook for the same amount of time until tender.
How long does this keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat gently on stovetop, adding water if needed to thin consistency.