Smoked Chorizo & Potato Stew
The Comfort Favourite – Smoked Chorizo & Potato Stew
Brighten cooler days with a robust, one-pot stew that balances the heat of Spanish chorizo with the cooling creaminess of seasoned sour cream.
This Chorizo and Potato Stew is a masterclass in building layers of flavor. By utilizing the fat from the crisped bacon to sauté the onions and garlic, every ingredient is infused with a deep, smokey richness. The addition of button mushrooms and russet potatoes creates a hearty texture, while the hot Spanish paprika and cayenne pepper provide a gentle, lingering warmth. Finished with fresh dill and a swirl of sour cream, it’s a sophisticated yet simple meal for any weeknight.
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Serves
4
Course
Main
Prepare
15 mins
Cooks
35 mins
3 bacon slices, chopped
1 medium sweet onion, finely chopped
5 garlic cloves, thinly sliced
1½ tbsp tomato paste
500g russet potatoes, cut into chunks
450g smoked Spanish chorizo, halved into half-moons
230g button mushrooms
4 cups chicken broth
2 tbsp hot smoked Spanish paprika
¼ tsp cayenne pepper
½ cup sour cream
1 cup fresh dill, torn
Salt & black pepper, to taste
1 Using your Chopaholic Oriental Knife, prep your vegetables and chorizo. Cook the bacon in your pan over medium heat until golden and crisp. Transfer to a paper towel, leaving the rendered fat in the pan.
2 In the same pan, sauté the onion until translucent, then add the garlic and cook until softened and fragrant.
3 Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
4 Return the bacon to the pan. Add the potatoes, chorizo, mushrooms, chicken broth, paprika, and cayenne pepper. Bring the mixture to a gentle boil.
5 Once boiling, reduce the heat to a bare simmer. Cook for 25–30 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
6 Remove from the heat and season generously with sea salt and black pepper to taste.
7 In a Jean Patrique Mixing Bowl, whisk together the sour cream, 2 tbsp of water, and a pinch of salt until smooth.
8 Ladle the stew into bowls and finish with a swirl of the seasoned sour cream, fresh dill, and a final crack of black pepper.
| Nutrient | Amount |
|---|---|
| Energy | 2,340kJ / 560kcal |
| Fat | 38g |
| Saturated Fat | 14g |
| Carbohydrates | 28g |
| Sugars | 5g |
| Fibre | 4g |
| Protein | 24g |
| Salt | 2.8g |