Spinach and Chorizo Stew

Ingredients

Chorizo

8 ounces, sliced or diced

Olive oil

1 tablespoon (if needed)

Onion

1 medium, diced

Garlic

3 cloves, minced

Red bell pepper

1, diced

Potatoes

2 medium, peeled and diced

Canned diced tomatoes

1 (14.5 ounce) can

Chicken broth

4 cups

Spinach

4 cups, fresh

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

to taste

Black pepper

to taste

Lemon juice

1 tablespoon

Instructions

1. In a large pot, cook the sliced or diced chorizo over medium heat until browned and crispy, about 5-7 minutes. If the chorizo is lean, add a tablespoon of olive oil to the pot. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.
2. In the same pot, add the diced onion, minced garlic, and diced red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
3. Add the diced potatoes, chicken broth, canned diced tomatoes (with their juice), paprika, cumin, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
4. Stir in the cooked chorizo and fresh spinach. Cook for an additional 5 minutes, or until the spinach is wilted and bright green.
5. Remove the pot from heat and stir in the lemon juice to brighten the flavors.
6. Serve the stew hot, paired with crusty bread for dipping, and enjoy the warmth and comfort of this delicious dish!