Chorizo, Kale and Sweet Potato Stew is hearty, nutritious low-carb goodness for the perfect comfort food when you need it!
Spring is beginning to roll in here in the Mid-South and it’s truly amazing! Tulip magnolias, forsythia, daffodils, dogwoods! If God did one thing for the South, he gave it a wondrous and glorious springtime. However, summer is when we get our punishment from the intense heat.
Although this beauty is happening by day, it still gets dark before 6:00, the nights are C-O-L-D and we have to light the fireplace to take away the chill. Because of that, I still crave a little comfort food like this Paleo-friendly and low-carb Chorizo, Kale and Sweet Potato Stew.
Because spring is right around the corner, I didn’t want to go too meat-heavy. Chorizo is the right amount of heartiness while the kale and sweet potatoes move this stew to the lighter side. Be sure to buy the right type of chorizo as there are two different types but both made with pork.
What is the difference between Mexican Chorizo and Spanish Chorizo?
- Mexican chorizo is raw and generally sold in the meat department in 1-pound packages resembling ground beef or in casings like sausage.
- Spanish chorizo (often found near the deli) is cured and is quite dry in texture, similar to pepperoni. This type is best served as part of a tapas plate.
I wanted to keep the sausage link appearance so I browned the links in the pot first then transferred it to the oven to finish cooking. After that, I sliced it and added it back to the stew.
The kale and sweet potatoes cook right in the stew. A splash of vinegar at the end makes this stew really sing!
Enjoy this dish and enjoy the beautiful gift of spring!
Helpful tools and equipment to make Chorizo, Kale and Sweet Potato Stew (Affiliate Links):
- 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 the 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 until aromatic, 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.
Amount Per Serving Calories 488Total Fat 35gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 21gCholesterol 70mgSodium 1754mgCarbohydrates 22gFiber 5gSugar 9gProtein 22g