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Potato Stew With Chorizo and Peppers Recipe

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This recipe for Potato Stew With Chorizo and Peppers, by , is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Mansfield

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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