I’ve fiddled with the ingredients and preparation for this original southwest recipe over the course of six months. I’ve got it down to a science. This stew, made with hot Mexican Chorizo or Longaniza sausage, is satisfying and fairly spicy, with an incredible depth of flavor. The small amount of rendered fat from the sausage creates a really rich base for the broth. Enjoy with cornbread, a side of tortillas cooked on a griddle, chopped cilantro, scallion and a spoonful of sour cream.
2 tbs. XV olive oil
8 oz. bulk spicy ground Chorizo or Longaniza sausage
1 small onion, chopped
1 stalk celery, with greens if possible, trimmed and fine chopped
2 cloves garlic, peeled and minced
1 large carrot, peeled and diced
1/2 sweet red bell pepper, diced
2 small “new” red potatoes, scrubbed well and diced with skins on
1 14.5 oz. can diced tomatoes
2 cups chicken stock
Juice from 1/4 fresh lime
1 cup frozen kernel corn
1 fired and peeled fresh poblano – diced, or one 4 oz. can chopped green chili
1 15.8 oz. can great northern or pinto beans, rinsed
2 dry bay leaves
Salt (about 1/2 tsp., to taste)
1/2 tsp. fresh ground black pepper
6 dried chiltepin peppers, crushed (optional, for heat)
1 tsp. whole cumin seed, toasted and ground in a mortar
1 tsp. dry Mexican oregano leaf
1/4 cup washed and trimmed cilantro leaves, fine chopped
Sour cream – 1 tbs. per bowl, optional
Scallion, thin-sliced as a garnish, optional
Tortillas, browned on a comal (griddle) with olive oil, and then cut into 1″ x 3″ strips
In a heavy 3.5 quart cast-iron or enameled cast-iron soup pot, heat 1 tbs. of olive oil until shimmering and brown the chorizo sausage over medium heat. Remove from the pot and place on paper towel to drain off the fat.
Next, add 1 tbs. olive oil, the onion, celery, and garlic and saute until the onion is semi-translucent, but not carmelized, over medium-low heat. Be careful not to burn the garlic. Add the chorizo sausage back to the pot. Add the diced tomatoes and chicken stock and bring up to a low boil. Reduce heat and simmer.
Add the kernel corn, chopped red bell pepper, lime juice, carrot, the diced poblano or small can of green chili, the Mexican oregano, cumin and black pepper. Add the bay leaves. *Salt to taste. Simmer partially covered for about 20-30 minutes. Add the potato and simmer for 20 more minutes or until tender. Rinse the beans in a colander with hot water and drain well. Add the beans to the pot and simmer for 15 minutes over low heat until heated through. Add the cilantro, shut off the heat, let stand for five minutes and serve with sour cream, scallion and browned tortillas.
*Go easy on the salt — the sausage and canned beans are loaded with it. I would not add any until you taste, and then correct the seasoning if needed.
Note: this recipe can be doubled easily with the same results.