Potato Stew with Chorizo & Peppers

By [e-mail]

Very good on cold nights

Ingredients

• 2 T olive oi
• 4 cloves smashed garlic
• 1 med. diced Spanish onion
• 2 bay leaves
• 1 C diced pancetta or bacon
• 1 1/2 C green bell peppers, cut into thin strips
• 2 cans mild green chiles
• 1 T smoked paprika
• 1/2 C white wine
• 3 med russet potatoes, cut onto bite size pieces
• 3 T minced parsley
• 1 5 oz. link Spanish chorizo, cut into 1/4" rounds
• 5 C chicken stock

Preparation

Step 1

In med heavy pot over med heat, add olive oil, 1/2 of garlic, onions, bay leaves & bacon . Saute until bacon begins to brown, @ 2 min. Add green peppers & chiles & continue to cook until onion is translucent, @ 4min.

Stir in paprika & cook til aromatic, @1min. Add wine & sim mer until alcohol cooks off, @ 2 min. Mince remaining garlic cloves.

Stir in potatoes, parsley, minced garlic & chorizo & cook 1 min. Pour in stock & simmer until potatoes are very tender, @ 25 m in. Garnish with parsley & serve.