Prep: 5 Mins Cook: 40 Mins

Serve this hearty stew on a cold, blustery day with hot corn muffins spread with honey and Carnation Hot Cocoa with a cinnamon stick for stirring.

Chorizo and Potato Stew


  • 1 jar (16-oz.) ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1 can (14.5-oz.) chicken broth
  • 1 can (14.5-oz.) diced tomatoes in juice
  • 2 cups diced potatoes
  • 3/4 lbs. pork chorizo, cooked, drained and crumbled
  • 2 cups frozen cut green beans, thawed
  • 1 can (15-oz.) black beans, rinsed and drained


HEAT salsa, broth and tomatoes with juice in medium saucepan until gently boiling. Add potatoes. Cover; cook for 15 minutes uncovered. Add chorizo, green beans and black beans. Cook for 10 minutes or until potatoes are tender. Garnish as desired with sliced green onions, shredded cheddar cheese and sour cream.
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