Winter Vegetable and Chorizo Stew
By: Season it Slow
Published: Saturday, March 5, 2011 - 4:57pm

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