Mexican Kale Stew with Chorizo, Potatoes and Beans

A hearty kale stew in Mexican style: chorizo, cumin and smoked paprika meet potatoes and kidney beans, and lime and sour cream keep it fresh. Ideal for a wintry kale dinner.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 800 g Kale
• 600 g floury potatoes
• 200 g chorizo
• 1 pc onion
• 2 pc garlic cloves
• 2 tbsp cooking oil
• 2 tbsp tomato paste
• 1 tsp cumin, ground
• 1 tsp smoked paprika powder
• 1 tsp oregano, dried
• 1 can canned kidney beans (400 g, drained)
• 800 ml water
• 1 pc lime
• 150 g sour cream
• 1 bunch coriander
• salt
• pepper

Method

1. Wash the kale, remove the thick stems and roughly chop the leaves.
2. Peel the potatoes and cut them into roughly 2 cm cubes. Finely dice the onion and garlic.
3. Cut the chorizo into slices or cubes and fry until crispy in a large pot with 1 tbsp oil over medium heat. Remove and set aside.
4. Soften the onion and garlic in the remaining fat. Briefly fry the tomato paste, then stir in the cumin, paprika powder and oregano.
5. Add the potato cubes, kale and water to the pot, bring to a boil and simmer over low heat for about 20 minutes, until the potatoes are soft.
6. Rinse and drain the kidney beans and add them with the chorizo to the stew. Simmer for another 5 minutes and season with salt and pepper.
7. Halve the lime, squeeze one half and stir the juice into the stew. Cut the other half into wedges.
8. Wash the coriander and roughly chop it. Divide the stew among plates and serve with sour cream, coriander and lime wedges.