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Serve 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.

Chorizo and Potato Stew

1 (16-ounce) jar ORTEGA Salsa - Homestyle Recipe (Mild)
1 (14.5-ounce) can chicken broth
1 (14.5-ounce) can diced tomatoes in juice
2 cups diced potatoes
3/4 pound pork chorizo, cooked, drained and crumbled
2 cups frozen cut green beans, thawed
1 (15-ounce) can black beans, rinsed and drained

1. Heat salsa, broth and tomatoes with juice in medium saucepan until gently boiling.
2. Add potatoes. Cover; cook for 15 minutes uncovered.
3. Add chorizo, green beans and black beans. Cook for 10 minutes or until potatoes are tender.
4. Garnish as desired with sliced green onions, shredded cheddar cheese and sour cream.

Makes 6 servings.

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