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 For garnish: 1 ½ cups ...
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