Chorizo Stew

This is another take on an Italian favorite, minestra.  I picked up some great chorizo at Natural Grocers the other day, and decided stew would be the healthiest of the options that I imagined!  And since our meals have taken on an international flair lately, why not make a Mexican minestra.  It’s a great one pot meal for fall.

Chorizo Stew

Chorizo Stew

Total Time: 45 minutes

Yield: Serves 4


  • 2-3 TBSP extra virgin olive oil
  • 2 cups cubed ham
  • 1 bunch greens (kale, swiss chard, spinach), chopped
  • 8 oz (or more) broth
  • 4 small gold or red potatoes, diced
  • 1 can cannellini (white kidney) beans, rinsed well
  • 1 bunch cilantro, chopped
  • Salt
  • Crumbled feta cheese or grated pepper jack (optional)


  1. Heat oil in large pan (like dutch oven). Add chorizo, stir and break up, brown well. When it's almost completely cooked, add ham.
  2. Add greens, broth, and potatoes. Cover pan and cook until potatoes and greens are done.
  3. Stir in beans and cilantro. Add salt, if needed. Add broth to the desired "soupiness" you like.
  4. Top with cheese and serve.