(Chorizo and Potato Stew)

Glenn Lindgren: The key to this dish is to use a hard, dry Spanish chorizo.

Jorge Castillo: Do not use the Mexican chorizo, which is soft and spicy and doesn’t taste anything like Spanish chorizo!

Raúl Musibay: This is NOT a Mexican dish!

Glenn Lindgren: We usually use red potatoes, although we’ve had some good luck with the Yukon gold variety of potatoes. They are not as starchy as regular potatoes and have a wonderful sweet flavor.

Jorge Castillo: Make sure to add the cilantro only during the final minutes of cooking. Otherwise, you’ll destroy the flavor.

1/4 cup olive oil for sautéing

2 1/2 cups onions, chopped

3 cups green peppers, chopped

4 cups peeled red potatoes, quartered and cut in bite-sized pieces

4 or 5 Spanish chorizo links (about one pound), sliced diagonally in 1-inch pieces

5 cloves garlic mashed with 1/2 teaspoon salt

1 1/2 quarts chicken broth

2 tablespoons Spanish paprika

1 teaspoon black pepper

1/4 cup fresh cilantro chopped

Briefly sauté the onion and green pepper in an eight-quart stockpot. Add the potatoes and chorizo and sauté until the potatoes are browned slightly. Stir in the mashed garlic and salt; sauté for an additional two minutes. Add the chicken broth, paprika, and black pepper.

Bring to a boil, reduce heat to low, and continue cooking until the potatoes are soft -- about 20 to 30 minutes. Add more chicken stock if necessary or if the stew becomes too thick.

Add the cilantro and cook for an additional five minutes. Season with additional salt and pepper if necessary!

Is the stew too thin? Make a paste of two tablespoons masa flour or cornstarch and 1/4 cup water and stir rapidly into the simmering stew, a little at a time, until you get the desired thickness.

Serves 6

Recipe and editorial content from the book: "Three Guys From Miami Cook Cuban"

Gibbs Smith Publisher, Copyright 2004

All Rights Reserved. No copying or commercial duplication without written permission and proper attribution.