One Pot Chorizo Yam Stew
One of the best parts about learning how to cook at home is mastering the recipe switcheroo. Being able to take the flavors from a certain dish and use them in a completely different recipe is so much fun.
For this one pot chorizo yam stew, I took the basics from one of my favorite taco recipes (Chorizo yam tacos), but instead of cooking everything together and piling it in a tortilla, I simmered it with a few other basic ingredients for a super-simple and flavorful stew. It’ll make your whole house smell amazing and tastes like you slaved away for hours, but really it’s ready in about 45 minutes.
Added bonus: The dishes you have to clean will be a knife, a single pot, and the dishes you eat on. Not bad!
1) Shape ground chorizo into small spoon-sized meatballs. In a large pot or Dutch oven, add olive oil over medium heat. Add chorizo meatballs and cook until browned well on all sides, about 8 minutes turning occasionally.
2) Remove meatballs (leaving any grease in the pot) and add chopped yams and onions. Cook for 6-8 minutes until veggies are soft and possibly browned in spots. Add minced garlic and stir together and cook for 30 seconds.
3) Add drained and rinsed beans, fresh thyme and chicken stock. Bring to a simmer and cook for about 5 minutes covered.
4) Remove about a cup of the beans and yams from the pot and mash them well to form a paste. Stir that back into the stew to thicken it. Add meatballs back into the pot.
5) Add rinsed spinach to the pot and cook for another minute or two until spinach is wilted. Season stew with salt and pepper. Serve immediately.
Chorizo Yam Stew
The first part of this recipe is getting the chorizo cooking. Buy ground chorizo (or you could use hot Italian sauce, but if you do that add 2 teaspoons of paprika to the stew), and make small meatballs out of the mixture. They should be bite-sized. You should get 25-30 meatballs out of a pound of chorizo.
Add a few tablespoons of olive oil to a sturdy pot over medium heat and cook the meatballs for about 8 minutes until they are browned nicely and cooked through. These are looking right.
While the meatballs cook, you can chop the yams and onions. This is really the only chopping you have to do so take your time with it. Peel the yam and cube the yam into a small to medium dice. You don’t have to be as exacting as I was, but you don’t want any huge chunks.
I measured out two cups of cubed yams, but you could use more without much issue. If you have extra I would just toss it in.
When the meatballs are done, remove them from the pot, but leave any oil that has accumulated. Add the diced yam and onions along with a few thyme sprigs.
Cook this all together for a few minutes until the veggies soften.
Finishing the Stew
The last piece of this stew is spinach which adds some great color to the stew. You can just use a big bunch of adult spinach. Chop off any huge stems and rinse it well.
When the veggies are soft in your pot, add the garlic to it and cook it for 30 seconds so the garlic doesn’t burn. Then add the chicken stock and white beans. Bring that to a simmer and toss in the spinach.
This will wilt quickly. Maybe a minute or so and then you can add the meatballs back in. Taste the stew and season it with salt and pepper. It’ll probably need a pinch of pepper but might not need salt depending on the saltiness of your chorizo and chicken stock.
Mine was pretty good actually without much extra seasoning.
Okay, last step! Scoop out about a cup of the yam and bean mixture and mash it well with the fork.
Stir this back into the stew and it will thicken it a bit.
Serve up the stew in big, deep bowls.
I just love this flavor combo. It’s my new favorite stew!
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