Winter Vegetable and Chorizo Stew


Photo: Season it Slow
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Ingredients

7 cups butternut squash, in 1 ″ cubes
1/4 cup olive oil
8 ounces chorizo
4 cups onions, sliced
6 cloves garlic, minced
2 teaspoons salt, more to taste
2 teaspoons fresh cracked pepper
14 oz can tomatoes, diced
cup beef stock
1 hot chile, minced
2 tablespoons mexican oregano
2 tablespoons paprika (smoked is nice too)
1 pound of green beans, cut in half
1 cup corn kernals
1 cup /4 minced cilantro

Preparation

1
Peel the sqaush with a peeler, remove seeds, and chop in to cubes.
2
Heat the oil in a large, heavy bottomed pot
3
Remove chorizo from casing, drop in to pot, and break up pieces with a spoon. Cook on medium until browned
4
Stir in onions, salt and pepper, cook until soft and starting to brown
5
Add garlic, and cook for one minute
6
Add in squash, tomatoes, stock, hot chile, and spices.
7
Cover and cook for 20 minutes, until squash is tender
8
Add in corn and beans, cook another 5-10 minutes
.

About

This is a nice rich and hearty stew without being too heavy. The vegetable are really filling and the chorizo nice and spicy

Tags:

vegetable stew
chorizo
dinner
stew

Yield:

4.0 servings

Added:

Saturday, March 5, 2011 - 4:57pm

Creator:

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