Categories: Main Dish, Pork, Spanish, Stew

Ingredients

• 2 1/2 cups chopped onions
• 3 cups chopped green peppers
• 4 cups red potatoes, peeled, quartered, and cut in bite-size pieces
• 4 -5 spanish chorizo, links sliced diagonally in 1 inch pieces
• 5 garlic cloves (mashed with 1/2 teaspoon salt)
• 1 1/2 quarts chicken broth
• 2 tablespoons spanish paprika
• 1 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 2 tablespoons masa harina flour (mixed with 1/4 cup water, for thickening) or 2 tablespoons cornstarch (mixed with 1/4 cup water, for thickening)

Directions

1. In a large pot, briefly saute onion and green pepper in olive oil.

2. Add in potatoes and chorizo; stir/saute until the potatoes are browned slightly.

3. Stir in the mashed garlic and salt mixture; saute for 2 minutes.

4. Add in chicken broth, paprika, and black pepper.

5. Bring to a boil; decrease heat to low, cover, and simmer until potatoes are soft, 20-30 minutes.

6. Add more stock if needed or if the stew becomes too thick.

7. Add in cilantro and cook for 5 minutes.

8. Season to taste with salt and pepper.

9. If stew is too thin, make a paste out of masa or cornstarch and water; stir rapidly into simmering stew, a little at a time, until you get the desired thickness.

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