This is major comfort food, but the flavors take it up a notch. Here are the raw ingredients. The smoked chorizo is the Basque style like is served in Northern Spain, and the pork is a Coppa roast (aka money muscle roast). Not shown is a container of smoked pork broth I made from neck bones.
Mrs ~t~ took the lead on this cook and started by baking a loaf of sourdough bread which has Bella Sun Luci sun dried tomatoes.
The meats get flavor smoked, then I switched set-ups so we could saute the onions and peppers and get the broth cooking down. Garlic, cumin, oregano, smoked paprika, black pepper and cayenne are added.
The pork goes in after an hour or so, and it simmers until just tender.
Next, the potatoes go in and simmer for maybe 30 minutes, the chorizo is added last and the stew cools for few minutes. Using 2 cups of broth, cheese and sour cream is mixed together and this is returned to the pot.
We did garnish with some cilantro, and lightly toasted the sourdough.
Mrs ~t~ took the lead on this cook and started by baking a loaf of sourdough bread which has Bella Sun Luci sun dried tomatoes.
The meats get flavor smoked, then I switched set-ups so we could saute the onions and peppers and get the broth cooking down. Garlic, cumin, oregano, smoked paprika, black pepper and cayenne are added.
The pork goes in after an hour or so, and it simmers until just tender.
Next, the potatoes go in and simmer for maybe 30 minutes, the chorizo is added last and the stew cools for few minutes. Using 2 cups of broth, cheese and sour cream is mixed together and this is returned to the pot.
We did garnish with some cilantro, and lightly toasted the sourdough.
