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Chorizo and Potato Stew

Chorizo and Potato StewServe this hearty stew on a cold, blustery day with hot corn muffins spread with honey and a cup of hot cocoa with a cinnamon stick for stirring.

Recipe Ingredients:

12 ounces pork chorizo, cooked, drained and crumbled
1 (16-ounce) jar chunky salsa
1 3/4 cups water
1 (14.5-ounce) can diced tomatoes, undrained
1 MAGGI Chicken Flavor Bouillon Cube
2 cups diced potatoes
2 cups frozen cut green beans, thawed
1 (15-ounce) can black beans, drained and rinsed

Suggested Toppings: sliced green onions, shredded cheddar cheese, NESTLÉ Media Crema or sour cream (optional)

Cooking Directions:

  1. Heat salsa, water, tomatoes and juice and bouillon in medium saucepan over medium-high heat, stirring occasionally, until gently boiling.
  2. Add potatoes. Cover; cook for 15 minutes.
  3. Add chorizo, green beans and black beans. Cook, stirring occasionally, for 10 minutes or until potatoes are tender.
  4. Top with desired toppings.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.