Chorizo & Sweet Potato Stew Recipe

Prepare and brown chorizo

Slice or crumble chorizo into 1/2‑inch pieces. Heat a large heavy pot or Dutch oven over medium heat. Add the chorizo (no added oil for fatty chorizo) and cook, stirring occasionally, until browned and some fat is rendered, about 5–7 minutes. Remove chorizo with a slotted spoon to a bowl and reserve the fat in the pot.

Sauté aromatics

If the chorizo left little fat, add 1 tablespoon olive oil to the pot. Add the diced onion and diced bell pepper to the pot and sauté over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Toast spices

Add smoked paprika, ground cumin, and dried oregano to the pot and stir for about 30 seconds to bloom the spices in the fat.

Add sweet potato and liquids

Add the cubed sweet potato, canned diced tomatoes (with juices), and the broth to the pot. Stir to combine and scrape any browned bits from the bottom. Return the browned chorizo to the pot. Add the bay leaf and season with salt and black pepper.

Simmer

Bring the stew to a gentle boil, then reduce heat to low, cover partially, and simmer until the sweet potato is tender when pierced with a fork, about 18–22 minutes.

Finish with corn

When the sweet potatoes are tender, stir in the corn kernels and simmer uncovered for an additional 4–5 minutes to heat through and slightly thicken the broth. Taste and adjust seasoning with additional salt or pepper if needed.

Remove and discard the bay leaf. Stir in chopped cilantro and squeeze lime juice to taste (about 1 lime) into the stew just before serving. Drizzle 1 tablespoon olive oil over the stew if desired for extra richness.

Slice the country loaf into 1‑inch thick slices. Brush both sides lightly with butter or olive oil. Heat a grill pan or skillet over medium‑high heat. Grill slices until nicely charred and warmed through, about 1–2 minutes per side. Serve the grilled bread alongside or partially submerged in bowls of stew.