This stew recipe incorporates sweet peppers with potatoes and kale, some garden staples, along with Mexican chorizo. You can use many different types of sweet or mild peppers with this recipe. A thick walled pepper is much better as it will be hardier and will stand up to the cooking times. Try bell peppers, though I used the Giant Szegedi Chili Pepper that were recently sent to me from RefiningFireChiles.com. Learn more about the Giant Szegedi Chili Pepper here. Top with crema or sour cream for brightness.
Potato, Chorizo, Kale and Sweet Pepper Stew
- 2 large sweet bell peppers, chopped
- 6 ounces chorizo
- 1 medium onion, diced
- 2 cups chopped kale
- ½ teaspoon ground mustard
- ¼ teaspoon ground cumin
- 1 teaspoon chili powder
- 3 cloves garlic, minced
- 6 small potatoes, peeled and chopped
- 2 cups chicken stock
- Salt and pepper to taste
- Crema or sour cream for topping
- Chopped cilantro or parsely for topping
- Heat a large pot to medium heat. Add chorizo with peppers and onion. Stir and cook until the chorizo is nearly cooked though and peppers and onions have begun to soften about 5 minutes.
- Add kale and stir. Cook another 3-4 minutes to wilt the kale.
- Add ground mustard, cumin, chili powder and garlic. Stir and cook about 1 minute.
- Add chopped potatoes and stir.
- Add chicken stock and bring to a boil. Reduce heat to low and simmer about 15 minutes, or until flavors mingle, absorb, and the potatoes are cooked nicely through.
- Salt and pepper to taste.
- At this point you can mash the soup a bit for a thicker texture, or serve as-is. Serve into bowls.
- Top with crema and chopped cilantro or parsely!