At a Glance
- Prep Method: null
- Cuisine: Latin / Hispanic
- Yield: 24
Recipe By: United States Potato Board
Ingredients
- 1/2 cup Olive oil
- 3 pounds Spanish chorizo, cut into 1/4-inch-thick slices
- 3 pounds (5 quarts) Sliced mushrooms
- 3 ounces (1/2 cup) Chopped red onion
- 2 ounces (1/4 cup) Finely chopped garlic
- 5 pounds Small potatoes (1 1/2-inch), boiled and cut into quarters
- 1 1/2 quarts Chicken stock
- 1 cup Julienned roasted red bell pepper
- 1/2 cup Chopped green onions
- 2 tablespoons Chopped fresh oregano leaves
- 2 tablespoons Chopped fresh rosemary leaves
- 2 tablespoons Chopped fresh thyme leaves
- 1 tablespoon Salt
- Hot pepper sauce (such as Cholula or Tabasco) As Needed
- 1/2 teaspoon Crushed red pepper
- 1 1/2 cups Fresh cilantro leaves
Preparation
1. In rondo or large pot, heat oil over medium-high heat. Sauté chorizo, mushrooms, onion and garlic until mushrooms are wilted, about 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat and simmer until heated through, about 5 minutes. Chill before using. Yield: about 24 cups
2. For each serving, to order: Heat 1 cup stew; garnish with 1 tablespoon cilantro.
