Spanish chorizo is slightly different from Mexican chorizo, so use Spanish if you can find it. Its slightly sweet, smokey flavor is perfect in this stew. Serve it with a hearty side salad of romaine lettuce with a hint of something sweet in it like dried currants, to complement the stew. Yummmmmmmmm, save me a seat! Serves 6 – 8.
2 Tbsps extra virgin olive oil
2 lbs. Spanish chorizo, outer casing removed and cut into 1-inch chunks
1 lb. tiny white, red and purple new potatoes, cut on the diagonal
Salt and pepper
1 large onion, diced
5 cloves garlic, peeled and minced
1 Tbsp smoked sweet paprika
2 bay leaves
2 – 28 oz. cans of stewed tomatoes
4 cups low-sodium chicken stock
1 bundle curly kale, stemmed and chopped
Heat the olive oil in a Dutch oven. Add the chorizo chunks and cook through, stirring as needed, about 10 minutes. Remove from pan with a slotted spoon and set aside.
To chorizo pan drippings, add potatoes and cook over medium heat until they start to soften and brown, about 8 minutes. Add salt, pepper, onion, garlic and paprika to pan, cooking until onion and garlic soften and become aromatic, about 4 minutes. Add bay leaves, tomatoes and chicken broth. Bring to boil and reduce heat. Simmer on low heat for 20-30 minutes. Remove bay leaves. Add kale and chorizo, stirring until kale wilts, about 2-3 minutes. Enjoy!