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 beans and crushed tortillas and 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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