- 1 Tbsp olive oil
- 6 oz chorizo
- ½ of 1 large onion, diced
- ½ of 1 red bell pepper, diced
- 3 cloves of garlic, finely minced
- 3 carrots, sliced in rounds
- salt and pepper
- 1 large russet potato, cubed
- 1 1/2 Lbs sweet potato
- 1 smoked ham hock
- 1 8-oz can of tomato sauce
- 1 quart chicken broth
- 2 cans garbanzo beans, drained and rinsed
- 1 bay leaf
- (Optional) 1 bundle of chard, ribs removed and leaves coarsely chopped
Directions
- Throw everything except chard in a slow cooker and cook on low 6-8 hours
- Add the chard in the last 30 min
or
- In a large stockpot, heat olive oil over medium heat. Add chorizo, breaking it up with a wooden spoon.
- Add the onion, bell pepper, garlic, and carrot, and season with salt and pepper. Cook until onions are translucent.
- Add the potato, sweet potato, ham hock, tomato sauce, broth, garbanzo beans, and bay leaf. Cook until the potato and sweet potatoes are fork tender.
- Remove the bay leaf and ham hock
- Shred the meat off the ham hock, and return to pot.
- (Optional) Add the chard, and continue cooking until chard wilts.
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Original recipe: My Jewish Learning
Posted by Jasmine