Yield: 24 1-cup servings. 1/2 cup olive oil 3 lbs. Spanish chorizo, cut into 1/4"-thick slices 5 quarts sliced mushrooms 1/2 cup chopped red onion 1/4 cup finely chopped garlic 5 lb. small potatoes (1 1/2"), 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 Tbsp. chopped fresh oregano leaves 2 Tbsp. chopped fresh rosemary leaves 2 Tbsp. chopped fresh thyme leaves 1 Tbsp. salt as needed, hot pepper sauce 1/2 tsp. ...
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