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Potato Stew With Chorizo and Peppers Recipe

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This recipe for Potato Stew With Chorizo and Peppers is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil

4 cloves garlic, smashed

1 medium Spanish onion, diced

2 bay leaves

1 cup diced pancetta or bacon

1½ green bell peppers, cut into thin strips

3 guajillo or other large, mild dried chiles, seeded and toasted

1 tablespoon pimentón or smoked paprika

½ cup white wine

3 medium Russet potatoes, cut into rough bite-size pieces

3 tablespoons minced parsley, plus more for garnish

1 (5-ounce) link Spanish chorizo, cut into ¼-inch rounds

5 cups chicken stock
Directions:
Directions:
1. Set a medium heavy pot over medium heat. Add olive oil, half the smashed garlic, onions, bay leaves and bacon. Sauté until bacon begins to brown, about 2 minutes. Add green peppers and dried chiles and continue to cook until onion is translucent, about 4 minutes.

2. Stir in paprika and cook until aromatic, about 1 minute. Add wine and simmer until alcohol cooks off, about 2 minutes. Mince remaining garlic cloves.

3. Stir in potatoes, parsley, minced garlic and chorizo, and cook 1 minute more. Pour in stock and simmer until potatoes are very tender, about 25 minutes. Garnish with parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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