Chorizo and Potato Stew

We enjoyed this dish earlier this week, and I couldn’t wait to write it down. It was so delicious that we all went back for a little more. This stew was inspired by two other recipes of mine that include Spanish chorizo. One recipe is for a chorizo-and-bean stew; the other is for a chicken, chorizo, and potato stew. I didn’t have any chicken on hand, but I did have chorizo, beans, and potatoes, so I decided to blend the two recipes and- boy, am I glad I did. This was just the perfect thing to warm us up on a very chilly night.

The one thing that I do need to point out is the difference between Spanish chorizo and Mexican chorizo. Spanish chorizo is a cured, spiced pork sausage that slices easily. Mexican chorizo is a fresh sausage that crumbles when cooked. Both are tasty, but make sure you purchase the hard-cured Spanish chorizo for this dish. I use Palacios Mild Chorizo.

To bring out smoky flavors, I added chipotle peppers in adobo sauce and a pinch of smoked paprika. I felt the broth needed a bit more body, so I stirred in a few crushed tortilla chips to thicken it. Just before serving, I added a little brown sugar and balsamic vinegar to balance out the flavors. Served with crumbled ricotta salata, diced avocado, and extra tortilla chips — this was a body-warming bowl of good eats.

Chorizo and Potato Stew

By Nicole Prep: 10 minsCook: 40 minsTotal: 50 mins Servings: 6 This is a warm bowl of comfort food with a Latin twist!

Equipment

• High-speed blender

Ingredients 

• 1 teaspoon Safflower oil, or other neutral oil
• 1 (8-ounce) package of Spanish chorizo, sliced
• 1 large yellow onion, diced
• 2 garlic cloves, minced
• 1 (14.5-ounce) can of diced tomatoes, undrained
• ½ chipotle chile in adobe
• 1 teaspoon dried oregano, preferably Mexican
• ¼ teaspoon smoked Spanish paprika
• 2 cups chicken stock
• 1 teaspoon kosher salt
• 1 pound small red-skinned potatoes, peeled and cut into halves or quarters depending on size
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 4 corn tortilla chips, finely crushed
• 1 ½ teaspoons light brown sugar
• 1 ½ teaspoons balsamic vinegar
• 2 ounces ricotta salata or queso fresco, crumbled

Accompaniments

• Avocado
• Tortilla chips

Instructions 

1. Place the tomatoes and juices, the chipotle chile, oregano, and paprika in a blender and blend until smooth; set aside.
2. In a 4-5 quart stock pot, heat the oil over medium-high heat. Add the sliced chorizo and cook, stirring until the fat has rendered, about 2 minutes. With a slotted spoon, remove the chorizo to a paper towel-lined plate to drain. Drain all but 1 tablespoon of fat and oil from the pot. Return the pot with oil to medium-high heat and add the onion. Sauté until softened, about 6-8 minutes. Add the garlic and continue to cook for another 2 minutes. Add the puréed tomato mixture, broth, potatoes, and salt and bring to a simmer. Simmer covered, until the potatoes are just tender, about 10 minutes.
3. Stir in the drained chorizo, beans and crushed tortillas; simmer for another 10 minutes. Add the brown sugar and balsamic vinegar and stir to combine. Serve with ricotta salata, diced avocado, and corn tortilla chips on the side. Enjoy!

Notes

Nutrition values do not include accompaniments. To Store:

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To freeze leftovers, once completely cool, place them in a freezer-safe container and store for up to 2 months. Thaw in the refrigerator before reheating.

Nutrition

Calories: 330kcal, Carbohydrates: 38g, Protein: 17g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 31mg, Sodium: 634mg, Potassium: 932mg, Fiber: 6g, Sugar: 6g, Vitamin A: 312IU, Vitamin C: 15mg, Calcium: 118mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.