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 that I have that include Spanish chorizo. One recipe is for a chorizo and bean stew, the other is a recipe for 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 is easily sliced. Mexican chorizo is a fresh sausage that crumbles when it is 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 some smoky flavors, I added some chipotle peppers in adobe sauce and a little smoked paprika. I felt the broth needed a bit more body to it, so I stirred in a few crushed tortilla chips to thicken it up. Just before serving, I added a little brown sugar and balsamic vinegar to balance out the flavors. Served with some crumbled ricotta salata, diced avocado, and some extra tortilla chips--this was a body-warming bowl of good eats.
Chorizo and Potato Stew
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!
Source: Inspired by Gourmet Today and Donna Hay