Chorizo, Squash and Corn Stew
Chorizo Squash and Corn Stew
This is a very hearty dish despite the fact that there are a lot more of the veggies than the meat. The chorizo stands up pretty well in small quantities. The chorizo is a Mexican-style version which should not be confused with the smoked or cured varieties from Spain.
12 oz Mexican chorizo
2 cups butternut squash, in 1/2 inch dice
1 small red onion, in small dice
1 stalk celery, in medium dice
1 carrot, in medium dice
3 clove garlic, in fine dice
2 teaspoons ground cumin
2 dashes of chipotle pepper sauce
1, 14 oz can diced tomatoes, including juice
2 cups chicken broth
1 1/2 cups frozen or fresh corn
1/4 cup chopped cilantro
Heat a large pot or dutch oven over medium high heat. Remove the chorizo from the casings and add to the pot breaking up the pieces while cooking. Stir the chorizo while cooking for about 5 minutes. Remove the cooked chorizo to a bowl leaving about 1 tablespoon of the fat in the pot.
Add the squash to the pot and reduce the heat to medium. Saute the squash stirring frequently until you start to get some caramelization, usually between 5 and 7 minutes. Add the onion, the celery and the carrot. Saute for an additional 5 minutes. Add the garlic, the cumin, and the hot sauce and cook until the cumin and garlic is fragrant, about 2 more minutes.
Add the diced tomatoes with their liquid, the chicken broth. and the chorizo to the pot. Stir the ingredients making sure to scrape the bottom of the pot for the pieces of chorizo and vegetables that have stuck there. Bring the mixture to a simmer, reduce the heat to low, and simmer for 30 to 40 minutes until the squash is cooked but still a bit firm. Add the corn and the cilantro and cook for an additional 5 minutes.
As with most soups and stews I like to let them sit for about 30 minutes before serving. You can serve right away or wait for things to settle in the pot. This makes four hearty portions.