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Warming Potato & Chorizo Stew

Autumn is approaching very fast and this beautiful dish will bring all the warmth you need to survive leaving summer behind. To say this stew is tasty would be a huge understatement. The sauce used as a base is already packed with amazing flavours from guajillos, tomatillos and garlic. Add chorizo and poblanos to that and you get one of the tastiest dishes you’ll have. Not too spicy but it will definitely make you feel warm!

 

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Guajillo Sauce

-3 tomatoes

-2 garlic cloves

-2 guajillo chillies

-3 tomatillos La Costeña

-1 tsp vegetable seasoning or salt to taste

-1 ½ cups of water

1 In a small saucepan, add the tomatoes, garlic and water. Bring to a boil and then simmer on low heat for 15 minutes.

2 While the tomatoes are cooking, rinse the guajillo chillies under running water and then remove the stem and seeds.

3 After 15 minutes, turn off the heat and add the guajillos to the tomatoes and leave them soaking for 10 more minutes. 

4 In a blender, add the tomatillos, tomatoes, garlic, guajillos and seasoning/salt. Blend until smooth and reserve. 

 

Warming Potato & Chorizo Stew

-300g good quality chorizo cut in roughly 2cm thick slices

-400g potatoes cut in chunks of even size

-½ large onion cut into thick slices

-1 medium red pepper cut into even-sized squares

-2 Poblano Peppers San Miguel cut in strips

-1 Tbsp tomato paste

-1 tsp ground cumin

-1 tsp smoked paprika

-1 tsp oregano

-1 cup chicken stock

- Guajillo Sauce

1 Add the chorizo slices onto a large pan and brown them on medium heat for a few minutes on both sides. Once they are nicely golden brown, remove them from the pan and set them aside on a plate.

2 Add the onions and peppers to the same pan and cook for 6 minutes. Add the tomato puree, ground cumin, paprika and oregano and stir very well.

3 Add the guajillo sauce and mix very well with the rest of the ingredients. Add the stock, mix again and taste. Adjust seasoning if needed. 

4 Add the potato chunks, return the chorizo slices and lastly, add the poblano strips on top. Cover and let it cook on low heat for 35-45min or until the potatoes are cooked through. 


To Serve

-Creme fraiche

-Fresh coriander

-Red onion, diced

-Crusty bread

1 Serve this beautiful dish on a plate and sprinkle a generous amount of fresh coriander, red onions and dollops of creme fraiche. Freshly sliced crusty bread is highly recommended to mop this heavenly sauce!

 

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Enjoy!

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