Chorizo, Kale and Sweet Potato Stew is hearty, nutritious and the perfect warm-up!
Spring is beginning to roll in here in the Mid-South. Daffodils, forsythia and tulip magnolias are beginning to wake up from their winter slumber. Spring in the South is amazing! We still have the dogwoods and the azaleas to look forward to! If God did one thing for the South, he gave it a wondrous and glorious springtime!
Although this beauty is happening by day, it still gets dark before 6:00, the nights are C-O-L-D, we light the fireplace to take away the chill and I still crave a little comfort food like this Paleo-friendly Chorizo, Kale and Sweet Potato Stew.
This may sound like the bad old 70’s song, but instead of being torn between two lovers, I’m torn between two seasons! Because we’re heading into spring, I didn’t want to go too meat-heavy in this dish. The chorizo is the right amount of heartiness while the kale and sweet potatoes move this stew to the lighter side.
Be sure to purchase the right type of chorizo as there are two different types. You will find Spanish chorizo (often near the deli) which is cured and quite dry in texture. This type is best served as part of a tapas plate. The other form of chorizo is Mexican, which is fresh and uncooked. Mexican chorizo is generally sold in the meat department in 1-pound packages resembling ground beef or in casings like sausage. (I get mine at The Fresh Market.)
Rather than just pull it out of the casings and brown it like ground beef, I wanted to keep the sausage link appearance so I browned it in the pot first then transferred it to the oven to finish cooking. I then sliced it and added it back to the stew. (If your chorizo is not 100% cooked through after taking it out of the oven, don’t worry about it. You want it cooked to where it can be sliced as it will finish cooking in the stew.)
Enjoy this dish and enjoy the beautiful gift of spring!
Hearty and nutritious and the perfect warm-up!
- 2 tablespoons olive oil (or as needed)
- 1 pound fresh chorizo sausage links
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons Hungarian paprika
- 2 teaspoons curry powder
- Cayenne pepper, to taste
- 4 cups chicken broth
- 1 can (14.5-ounce) diced fire-roasted tomatoes, undrained
- 1 can (8-ounce) tomato sauce
- 2 large sweet potatoes (about 1 pound), peeled and cubed
- 1 large bunch kale, tough stems removed, thinly sliced
- 2 tablespoons red wine vinegar
- salt and freshly ground black pepper, to taste
- Preheat oven to 375 degrees.
- Heat olive oil in a large, heavy pot over medium-high heat. Add the chorizo links, reduce heat to medium and brown well on all sides. Transfer to a baking sheet and finish in the oven for 10 minutes. Let cool to the touch, then slice into small rounds. (It's okay if not 100% cooked, it will finish in the stew. You just want to be able to slice it easily.)
- Refresh oil in pot if needed. Add the onion and peppers and cook 7-8 minutes or until softened.
- Add garlic, paprika, curry powder and cayenne and cook briefly, approximately 15 seconds.
- Add chicken broth, diced tomatoes, tomato sauce, sweet potatoes and sliced chorizo. Bring to a boil, reduce heat to low, cover and simmer 15 minutes or until sweet potatoes are almost tender. Add the kale and cook 5 more minutes until wilted. Add the vinegar and season to taste with salt and black pepper.