Spinach and Chorizo Stew

Ingredients

• Lemon juice (1 tablespoon)
• Spinach (6 cups)
• Salt and pepper (to taste)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Canned diced tomatoes (1 can (14 ounces))
• Chicken broth (4 cups)
• Potatoes (2, peeled and diced)
• Red bell pepper (1, diced)
• Garlic (3 cloves, minced)
• Onion (1, diced)
• Chorizo (8 ounces, sliced)

Instructions

1. In a large pot, cook the chorizo over medium heat until browned. Remove from the pot and set aside.
2. In the same pot, add the diced onion, minced garlic, and diced red bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add the diced potatoes, chicken broth, canned diced tomatoes, paprika, cumin, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
4. Stir in the cooked chorizo and spinach. Cook for an additional 5 minutes, or until the spinach is wilted.
5. Remove from heat and stir in the lemon juice.
6. Serve hot and enjoy!