Name: Potato and Chorizo Stew
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: Spain
Ingredients: 750 oz ofpotatoes (small); 3 onions; 1 garlic; 4 tomatoes; 50 oz ofchorizo; 1 black olive (pitted); 1 pine nuts; salt; pepper; chef's knife; cast-iron casserole

Potato and Chorizo Stew

main courses slow cooking

Updated on 01 January 2026 by

matt

9 reviews 4 : Very good

Cuisine

Spain

Level

Easy

Preparation

20 minutes

Cooking

45 minutes

Here is my recipe for a Spanish-inspired potato and chorizo stew.

For all chorizo lovers, I highly recommend this simple and very flavorful dish.

The combination of black olives, pine nuts, and chorizo is simply delicious.

It’s a recipe that’s both easy to make and unique.

Enjoy, and thank you in advance for your comments!

For

Add to shopping list

26.5 oz of potatoes small
3 onions
1 garlic
4 tomatoes
1.8 oz of chorizo
1 black olive pitted
1 pine nuts
salt
pepper

1
Scrub and wash the potatoes.
Peel, wash, and thinly slice the onions.
Peel, remove the germ, wash, and mince the garlic.
Score the skin of the tomatoes in a cross pattern, then plunge them into boiling water for a few seconds until the skin blisters.
2
Peel the tomatoes (this should be easy), cut them in half, and remove the seeds.
Chop the flesh.
Slice the chorizo into rounds.
3
Melt the butter in a Dutch oven, then quickly sear the chorizo slices over high heat. Remove them.
Add the thinly sliced onions and cook for 2 minutes, stirring frequently.
4
Add the potatoes, garlic, tomatoes, olives, and chorizo.
Cover with water, season, and simmer 40 to 45 minutes.
Add the pine nuts.
5
Divide the stew among small individual casserole dishes and enjoy while it's hot!

Notes

WHAT SHOULD YOU DRINK WITH THIS CHORIZO AND POTATO STEW? I would definitely recommend a Spanish wine, such as Sangre de Toro Torrès Catalunya or Faustino V Reserva.