Chorizo is a highly seasoned pork sausage flavored with garlic, chili powder and other spices. Mexican chorizo is made with fresh pork and the Spanish version uses smoked pork. Both sausages were available for the class, creating amazing flavor.
This is one of the tastiest stews I've ever had. I recently featured this recipe in a Foods of Latin America cooking class. The sweet provided by the sweet potatoes and the heat from the sausage makes a great combination of flavors. The stew is served with a mango salsa that adds just the right balance of sweet and sour.
Serves 4
Prep time: 20 minutes
Total Time: 50 minutes
Ingredients:
1 tablespoon cooking oil
¼ pound chorizo sausage, chopped
¼ pound cooked ham, chopped
1 small onion, chopped
2 garlic cloves, minced
1 sweet potato, peeled and diced
1 small red bell pepper, diced
1 (14 ounce) can diced tomatoes with juice
1 small hot green chile pepper, diced
2 cups chicken broth
1 can black beans, rinsed and drained
1 mango peeled, seeded and diced
¼ cup fresh cilantro, chopped
1 lime, juice and zest
1 small hot green chile pepper, finely diced
Kosher salt to taste
Instructions:
Heat the oil in a large pot over medium heat and cook the chorizo and ham 2 to 3 minutes.
Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender.
Add in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
Stir the beans into the pot, and cook uncovered until heated through. Allow to simmer for at least 20 minutes up to 2 hours. This can also be simmered in a slow cooker on low for 4-6 hours.
Combine the mango, cilantro, chile pepper and lime, season with salt. Serve with the stew.