November 8: Mexican Tomatillo Stoup with Chorizo

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.

Remove with a slotted spoon and cook the potatoes, onions, and leeks in the renderings.

Add the garlic and jalapenos and cook for another minute or two. Add the beer or first cup of stock and cook off. Add the tomatillos, cilantro, just a little salt (you'll get a lot from the chorizo), and pepper and cook for 10 minutes.

Place the chorizo back in the pot. Add the remaining quart of stock and crank up the heat to a boil, then reduce to low and adjust the seasonings. Serve with the crushed chips and grated Manchego to garnish.

4 SERVINGS

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.