YIELD: 24 SERVINGS
½ cup olive oil
3 lbs. Spanish chorizo, cut into ¼” thick slices
3 lbs. mushrooms, sliced
½ cup red onion, chopped
¼ cup garlic, finely chopped
5 lbs. small potatoes, boiled and cut into quarters
1 ½ qts. chicken stock
1 cup roasted red pepper, julienned
½ cup green onions, chopped
2 Tbsps. fresh oregano leaves, chopped
2 Tbsps. fresh rosemary leaves, chopped
2 Tbsps. fresh thyme leaves
1 Tbsp. salt Hot sauce, as needed
½ tsp. crushed red pepper
1 ½ cups fresh cilantro leaves
1. In rondo or large pot, heat oil over medium-high heat. Saute chorizo, mushrooms, onion and garlic until mushrooms are wilted, about 5 minutes.
2. Add remaining ingredients (except cilantro); bring to a boil. Reduce heat and simmer until heated through, about 5 minutes. Chill before using.
3. For each serving, to order: heat 1 cup stew; garnish with 1 Tbsp. cilantro.
Recipe by Chef Arturo Boada of Solero Restaurant, Houston, TX. Recipe and photo: United States Potato Board