Chorizo and Potato Stew

serves 4-6

1 teaspoon canola oil

1 7.9 ounce package of Spanish chorizo, sliced

1 large yellow onion, diced

2 garlic cloves, minced

1 14.5 ounce can of diced tomatoes, undrained

1/2 chipotle chile in adobe

1 teaspoon dried oregano, preferably Mexican

1/4 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 1/2 teaspoons light brown sugar

1 1/2 teaspoons balsamic vinegar

2 ounces ricotta salata or queso fresco, crumbled

Accompaniments: diced avocado, corn tortilla chips (El Milagro brand)

Place the tomatoes and their juices, the chipotle chile, oregano, and paprika in a blender and blend until smooth. Set aside.

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.

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!

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