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. crushed red pepper
1 1/2 cups fresh cilantro leaves
In rondo or large pot, heat oil over medium-high heat. Sautè 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.
For each serving, to order: Heat 1 cup stew; garnish with 1 Tbsp. cilantro.
Photo Credit: UNITED STATES POTATO BOARD
Recipe Provided by: Chef Arturo Boada, Solero Restaurant, Houston