Potatoes with Pepper and Chorizo

This is another one of those standard dishes I love to make to feed large crowds of people at a table.  It allows me to make one big dish and enjoy the company I have over.  The potatoes are a great base for the full flavors of the jalapenos and chorizo.  The green pepper and onion turn sweet.  Your guests will be digging into this dish with all their fingers.

2-3 lbs. potatoes, chopped to 2-3" dice
1/2 cup olive oil
1 tsp. sea salt
2 fresh jalapenos, cut into 1/2" coins
1 large yellow onion, halved and cut into 1/2" strips
2 green peppers, cored and seeded, cut into 1/2" strips
1 lb. Chorizo, chopped
1/2 cup white wine

Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
Add jalapenos to skillet along with onion, peppers, and chorizo and reduce heat to medium. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 3 to 4 minutes.  Add potatoes to pepper mixture along with salt and pepper to taste and toss well. Serve warm or at room temperature. 

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