1 and 1/2 kg of chorizo, cut into 1.5 cm cubes
1/4 cup of olive oil
4 cloves of garlic, minced
2 medium onions, chopped
4 tomatoes, peeled and seeded, chopped
2 tablespoons of fresh parsley, chopped
1 kg of potato, peeled and cut into 2 cm cubes
1 and 1/2 kg of chorizo, cut into 1.5 cm cubes
1/4 cup of olive oil
4 cloves of garlic, minced
2 medium onions, chopped
4 tomatoes, peeled and seeded, chopped
2 tablespoons of fresh parsley, chopped
1 kg of potato, peeled and cut into 2 cm cubes
As the evening approaches, clean the chorizo, removing excess skin and fat, and soak it in a refrigerator covered with water
The next day, drain and reserve
In a large pan, heat the olive oil, add the garlic and onion, and sauté over low heat, stirring occasionally until they're soft
Add the chorizo and cook, stirring constantly until it's golden brown (the bottom of the pan will be dark)
Add the tomatoes, reduce the heat, cover the pan, and stir occasionally with a wooden spoon, scraping the bottom of the pan well
Cook for 15 minutes
Add 2 cups of water, mix well, and continue cooking until the meat is tender
Add the potato and cook until it's cooked through but not mushy
Serve hot after 10 minutes
421 calories per serving
