3/4 pound chorizo, casings removed, diced
1 1/4 to 1 1/2 pounds diced peeled Idaho potatoes
1 large yellow onion, finely chopped
1 leek, sliced, washed, and drained
4 garlic cloves, crushed
2 jalapenos, fully seeded and very thinly sliced
1 cup Mexican beer or chicken stock
2 tablespoons EVOO
20 tomatillos, peeled and coarsely chopped
2 tablespoons fresh cilantro, finely chopped
Salt and freshly ground black pepper
1 quart chicken stock or broth
1 cup grated Manchego cheese
Saute the chorizo in a tablespoon of EVOO to start the stoup.
RR says: "A stoup is thicker than soup and thinner than stew." I made this for the potluck at church because I knew my husband wouldn't like it. But we wound up taking most of it home as leftovers. I liked it, except that it was very spicy. I had to put a lot of tortilla chips in there. I didn't have any Manchego cheese, so I left it out.