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Chorizo and Potato Stew

This Spanish-inspired stew is pure comfort in a bowl and honestly, the flavors develop SO much overnight that I almost always make it a day ahead now. The smoky chorizo infuses everything with the most amazing flavor, and those tender potatoes just soak it all up. It's hearty enough to satisfy even the pickiest eaters, and cleanup is a breeze since it's all made in one pot!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound Spanish chorizo sliced into 1/2-inch rounds
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 2 pounds Yukon gold potatoes cut into 1-inch cubes
  • 1 can 14.5 oz diced tomatoes
  • 4 cups chicken broth
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes optional
  • 2 cups fresh spinach or kale roughly chopped
  • 1 can 15 oz white beans, drained and rinsed
  • Salt and black pepper to taste
  • Fresh parsley chopped for garnish
  • Crusty bread for serving

Method
 

  1. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the chorizo slices and cook until they release their oils and start to crisp, about 5 minutes. Remove and set aside.
  2. In the same pot with the chorizo drippings, add the onion and bell pepper. Sauté until softened, about 5-6 minutes.
  3. Add the garlic, smoked paprika, cumin, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Add the cubed potatoes and stir to coat with the spices.
  5. Pour in the diced tomatoes and chicken broth. Return the chorizo to the pot and stir everything together.
  6. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 25-30 minutes, until potatoes are tender.
  7. Stir in the white beans and spinach. Cook for another 5 minutes until the greens are wilted and beans are heated through.
  8. Season with salt and pepper to taste. The stew should be thick and hearty—if it's too thin, simmer a bit longer; if too thick, add a splash more broth.
  9. Let the stew rest for 10 minutes before serving (or refrigerate overnight for maximum flavor). Garnish with fresh parsley and serve with crusty bread for dipping.