This Spicy Chorizo Stew is a deeply comforting one-pot meal with smoky, spicy chorizo and tender potatoes. It’s a flavor-packed dish that’s perfect for chilly days and easy enough for weeknights. The magic of this Spicy Chorizo Stew comes from building layers of flavor starting with the rendered chorizo fat.
Love Spicy Chorizo Stew? So do we! If you're into Stew or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Spicy Chorizo Stew
- Flavor bomb: Chorizo infuses the stew with smoky paprika and garlic depth.
- Incredibly forgiving: Flexible recipe that welcomes extra veggies or swaps.
- Fantastic leftovers: Tastes even better the next day as flavors meld.
- Complete meal: Protein, vegetables, and carbs all in one satisfying bowl.
Ingredients & Tools
- 1 tbsp olive oil
- 400 g cooking chorizo, sliced into 1cm rounds
- 1 large brown onion, finely chopped
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tbsp tomato paste
- 800 g tin chopped tomatoes
- 1 litre good-quality chicken stock
- 600 g potatoes, peeled and cut into 2cm chunks
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped, for serving
Tools: A large, heavy-based pot or Dutch oven.
Notes: Don’t skimp on chorizo quality—it’s the star. A good Spanish-style cooking chorizo releases wonderful red-hued oils that form the flavor base. A heavy-based pot ensures gentle, even simmering.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 24 g |
| Fat: | 32 g |
| Carbs: | 35 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Chorizo choice is crucial. Make sure you’re using cooking chorizo, which is uncured and needs to be cooked, not the hard, cured slicing chorizo. The cooking variety will release all its flavorful fats into the stew.
- Don’t rush the first steps. Letting the chorizo render slowly and then properly softening the onions and carrots builds a flavor foundation you just can’t get by rushing. This is where the magic happens.
- Cut your potatoes evenly. Try to get those potato chunks roughly the same size. This ensures they all cook through at the same time, so you don’t end up with some mushy bits and some hard bits.
- Taste and season at the end. Chorizo and stock can be quite salty, so hold off on adding salt until the very end. You’ll be surprised how little extra you need.
How to Make Spicy Chorizo Stew
Step 1: Heat the olive oil in your large pot over a medium heat. Add the sliced chorizo and cook for 4-5 minutes, stirring occasionally, until it’s nicely browned and has released its red oils. You’ll notice the oil in the pot turning a beautiful deep red—this is your flavor base, so don’t drain it!
Step 2: Using a slotted spoon, remove the chorizo from the pot and set it aside on a plate. You’re leaving all that glorious flavored oil behind. Now, add the chopped onion, carrots, and celery to the pot. Cook for about 8 minutes, stirring now and then, until the vegetables have softened and the onion is translucent. You should smell a wonderful sweetness coming from them.
Step 3: Add the minced garlic and cook for just one more minute until it becomes fragrant. Be careful not to let it burn, as burnt garlic will turn bitter. Stir in the tomato paste and cook for another minute—this helps to cook out its raw, tinny taste and sweeten it up.
Step 4: Now, return the cooked chorizo to the pot. Pour in the chopped tomatoes and the chicken stock. Give everything a good stir, scraping the bottom of the pot to lift up any tasty browned bits. Add the bay leaf and your cubed potatoes. Bring the stew to a lively boil.
Step 5: Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 25-30 minutes. The potatoes should be completely tender when pierced with a fork, and the liquid will have thickened slightly. The stew should look rich and inviting.
Step 6: This is the most important step: taste it! Now is the time to season with black pepper and, if needed, a little salt. Remember, the chorizo is salty, so you might not need much. Remove the bay leaf. Ladle the stew into deep bowls and garnish generously with fresh parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stove, adding a splash of water or stock if thickened.
Serving Suggestions
Complementary Dishes
- Crusty bread or garlic bread — Absolutely essential for mopping up every last bit of that delicious, spicy broth. A thick, rustic slice is perfect.
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing contrast to the rich, hearty stew, cleaning the palate between bites.
- Buttered corn on the cob — The sweet, buttery kernels are a fantastic side that complements the smokiness of the chorizo beautifully.
Drinks
- A Spanish red wine like Tempranillo — Its bold, fruity character stands up to the spices in the chorizo without overpowering the dish.
- A crisp, cold lager — The carbonation and slight bitterness cut through the richness of the stew, making each spoonful feel light and balanced.
- Sparkling water with lemon — A non-alcoholic option that still provides a refreshing, palate-cleansing fizz to counter the stew’s warmth.
Something Sweet
- Orange and almond cake — The citrus notes are a bright, zesty finish that contrasts wonderfully with the deep, savory flavors you’ve just enjoyed.
- Dark chocolate pots de crème — A rich, silky chocolate dessert that feels indulgent but isn’t too heavy, providing a smooth end to the meal.
- Churros with a chocolate dipping sauce — A fun, Spanish-inspired treat that continues the theme and satisfies any lingering cravings for something sweet and cinnamony.
Top Mistakes to Avoid
- Mistake: Using cured, slicing chorizo. This type won’t release its fats and flavors into the stew in the same way. You’ll miss out on that essential, rich oil base that makes the dish so special.
- Mistake: Boiling the stew too vigorously. A gentle simmer is what you want. A rolling boil can break down the potatoes too much, making them mushy and clouding the broth.
- Mistake: Adding salt too early. I’ve messed this up before too… both the chorizo and the stock bring their own saltiness. If you add salt at the beginning, you risk ending up with an unpalatably salty stew by the end.
- Mistake: Skipping the step of removing the chorizo. It might seem like an extra dish to wash, but if you leave it in, it can steam and become rubbery while you cook the vegetables. Taking it out ensures it stays firm and flavorful.
Expert Tips
- Tip: Make it a day ahead. The flavors in this stew improve massively overnight. Let it cool completely, store it in the fridge, and gently reheat it the next day for an even more delicious meal.
- Tip: Add a can of butterbeans or chickpeas. For extra fiber and protein, stir in a drained can during the last 10 minutes of cooking. They’ll heat through and add a lovely creamy texture.
- Tip: Finish with a splash of sherry vinegar. Just a teaspoon stirred in right before serving can brighten the entire dish, lifting the rich flavors and adding a subtle tang.
- Tip: Brown the chorizo really well. Don’t be shy here. Those dark, caramelized bits on the chorizo are packed with flavor. That fond on the bottom of the pot is liquid gold for your stew.
FAQs
Can I make this Spicy Chorizo Stew in a slow cooker?
Absolutely! You can brown the chorizo and soften the onions and garlic in a pan first for the best flavor, then transfer everything to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender. The long, gentle heat makes the meat incredibly tender.
How can I make this stew less spicy?
The heat primarily comes from the chorizo. To tone it down, look for a mild or sweet chorizo variety instead of a hot one. You could also add a tablespoon of double cream or crème fraîche at the end to mellow out the spice and add a touch of richness.
What’s the best way to store and reheat leftovers?
Let the stew cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat it gently in a pot on the stove over a low heat, stirring occasionally. You may need to add a splash of water or stock as it will thicken when chilled.
Can I freeze this stew?
You can, yes! It freezes beautifully for up to 3 months. Make sure it’s completely cool before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator before reheating. The potato texture might be a little softer after freezing, but the flavor will still be fantastic.
What can I use instead of potatoes?
Sweet potatoes are a wonderful swap—they’ll add a slight sweetness that works well with the chorizo. You could also use chunks of butternut squash or even turnips for a lower-carb option. Just adjust the cooking time depending on how quickly your chosen vegetable softens.
Spicy Chorizo Stew
Make this easy Spicy Chorizo Stew recipe for a smoky, hearty one-pot meal. Perfect for weeknights and tastes even better the next day. Get the recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
-
400 g cooking chorizo (sliced into 1cm rounds)
-
1 large brown onion (finely chopped)
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4 cloves garlic (minced)
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2 medium carrots (diced)
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2 celery stalks (diced)
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1 tbsp tomato paste
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800 g tin chopped tomatoes
-
1 litre good-quality chicken stock
-
600 g potatoes (peeled and cut into 2cm chunks)
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1 bay leaf
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Salt and black pepper (to taste)
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Fresh parsley (chopped, for serving)
Instructions
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Heat the olive oil in your large pot over a medium heat. Add the sliced chorizo and cook for 4-5 minutes, stirring occasionally, until it’s nicely browned and has released its red oils. You’ll notice the oil in the pot turning a beautiful deep red—this is your flavor base, so don’t drain it!01
-
Using a slotted spoon, remove the chorizo from the pot and set it aside on a plate. You’re leaving all that glorious flavored oil behind. Now, add the chopped onion, carrots, and celery to the pot. Cook for about 8 minutes, stirring now and then, until the vegetables have softened and the onion is translucent. You should smell a wonderful sweetness coming from them.02
-
Add the minced garlic and cook for just one more minute until it becomes fragrant. Be careful not to let it burn, as burnt garlic will turn bitter. Stir in the tomato paste and cook for another minute—this helps to cook out its raw, tinny taste and sweeten it up.03
-
Now, return the cooked chorizo to the pot. Pour in the chopped tomatoes and the chicken stock. Give everything a good stir, scraping the bottom of the pot to lift up any tasty browned bits. Add the bay leaf and your cubed potatoes. Bring the stew to a lively boil.04
-
Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 25-30 minutes. The potatoes should be completely tender when pierced with a fork, and the liquid will have thickened slightly. The stew should look rich and inviting.05
-
This is the most important step: taste it! Now is the time to season with black pepper and, if needed, a little salt. Remember, the chorizo is salty, so you might not need much. Remove the bay leaf. Ladle the stew into deep bowls and garnish generously with fresh parsley for a pop of color and freshness.06
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