You'll love this sweet potato and spicy chorizo stew recipe that is incredibly easy to make and full of hearty flavors. It is made with ground chorizo meat, sweet potatoes, garlic, onions, red bell pepper, and then layered with Mediterranean spices and a rich tomato base. It is a no-fuss family recipe and a savory-sweet one-pot meal just right for dinner.
This hearty chorizo stew dish is often my go-to recipe when I want to throw all the ingredients in a slow cooker or instant pot, especially on busy evenings. And I can walk away for a bit and finish the rest of my to-do list for that day.
I don't use these kitchen devices that often, but they sometimes come in quite handy. In 15 minutes, all the veggies for this stew recipe are prepped, and everything is set up in one pot.
- Either use a slow cooker—count 4 to 5 hours of cooking time. The result will be a tad richer, and the meat will be softer than when using the pressure cooker.
- Or use the instant pot—count one hour of cooking time. The flavors will still be incredible and hearty, just in less time.
- Two to three large sweet potatoes. For six servings, you want to count about two pounds, at least.
- Choose a red or orange bell pepper. Their mild sweet flavors will contrast the spicy chorizo meat nicely, and they pair well with a tomato base.
- Garlic and a yellow onion build incredible delicate base flavors for this meat stew.
- Don't forget the tomato paste. A small 7-ounce tomato can will do. It adds a little color, sweetness and creates a thicker, richer texture. Try choosing a brand that contains no additional ingredients, extra sugars, or spices.
For this recipe, I am choosing simple spices that pair well with an already spiced chorizo meat.
- Sea salt and black pepper—Chorizo sausages are already spiced, so feel free to be frugal with the suggested amount. When in doubt, season lightly, and you can always taste test near the end of cooking to add more if preferred.
- Dried Basil—It might seem like an odd choice, but the herb has a more spicy, minty character that works well with long-simmered or any meaty stews such as this one.
- Dried or fresh rosemary leaves—it's a classic partner for certain meats like lamb or pork, at least in my kitchen. In this case, the aroma and slightly bitter taste of rosemary balance the chorizo meat's fattiness.
- Extra virgin olive oil—you only need a little to add that incredible Mediterranean aroma and taste. It's a perfect companion for meats due to its robust and peppery taste.
PORK CHORIZO SAUSAGE
Local grocery stores usually offer pork chorizo sausage meat in bulk—sold without a casing like regular ground beef (Chorizo Ground Sausage.)
If you can't find it, then buy the individual sausages and remove the casings at home.
For this dish, you only want the meaty goodness with the highly seasoned spices of good chorizo (which is often made with smoked paprika and salt) without the casing. The seasonings of the freed chorizo meat will give extra flavor to the tomato-based sauce and the vegetables.
Remove sausage casing
- With the tip of a sharp knife, make a lengthwise cut into the sausages' casing—end to end. Don't cut all the way through, just a shallow cut to pierce through the casing.
- Open it or pull back the casing to push out the ground meat.
- Discard the casings.
- Break up the meat into smaller chunks.
- Tip: it is easier to do this when the sausages are still slightly frozen.
WHAT TO SERVE WITH THIS SPICY STEW
This delicious stew doesn't really need anything. And because it is extremely filling and already loaded with vegetables, I often serve it as-is. But try adding crunchy and salty plantain chips and some slices of fresh avocado. YUM!
Sweet potatoes, yellow onion, red bell pepper, and tomato paste create a sweet natural contrast to the spicy pork meat. Combined and seasoned just right, the whole dish bursts with hearty flavors and a nice spicy kick at the end. It is comforting, filling, and incredibly satisfying.
You might also like
A more straightforward hearty family meal is this Slow Cooker sweet shallots chicken and potatoes recipe—so comforting.
Another easy Italian spiced dish is my zucchini pork and potato bowl. Simply flavored but rich in flavors.
Other meat dishes you might also like for dinner is the Italian Chicken Sausage and vegetable skillet—super easy to make—and the perfect grain-free hamburger patties or Healthy Italian Seasoned Turkey Burgers.
Sharing is caring, so don't forget to PIN IT! Always love to hear if you tried out this recipe and if it worked for you. Don't forget to subscribe to my Monthly Newsletter!
And if you make it, make sure to tag your photos with #mychefsapron on Instagram so that I can see your creations!
An easy-to-make chorizo stew that is incredibly flavorful with the perfect blend of vegetables and seasoning. It’s an easy “set it and forget it” slow cooker or instant pot recipe that you will love!
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 2 large sweet potatoes, peeled and cubed (about 2 pounds or 1 kilo)
- 1 large yellow onion, coarsely chopped
- 1 large red bell pepper, chopped
- 1 to 2 teaspoons salt, plus more to taste
- 2 to 2 ½ pounds pork chorizo sausages in bulk, casing removed (about 7 large sausages)
- 1 (7 ounces or 200 grams) can or bottle tomato paste
- 1 tablespoon dried basil
- 1 tablespoon dried rosemary
- Black pepper
- 3 cups of water only if using the instant pot
Make it with a slow cooker.
- Cover the base of a slow cooker (at least 6-quart) with olive oil.
- Arrange the garlic, sweet potatoes, yellow onion, and bell pepper into the slow cooker base.
- Season the vegetables with a teaspoon of salt.
- Then arrange on top of the vegetables the chorizo meat.
- Add the tomato paste. Fill the empty bottle/can of the tomato paste with fresh water and pour over the ingredients.
- Season the meat with salt, basil, and rosemary.
- With a large wooden spoon, stir well to combine all the ingredients.
- Season everything royally with pepper.
- Cover the slow cooker and cook on high for 4 to 5 hours.
Make it with an Instant Pot.
- Cover the base of an instant pot with olive oil and press "sauté."
- When olive oil is warm, add garlic and onions. Cook and stir for 10 seconds.
- Then add the rest of the vegetables and season with one teaspoon of salt—Cook and stir for 2 minutes.
- Press the "keep warm/cancel" button.
- Add the meat and season with the rest of the salt, Basil, and Rosemary.
- Stir in the tomato paste, plus three cups of water.
- Season everything with pepper.
- Place the lid on the instant pot, making sure the steam release valve is sealed.
- Press the "meat stew" setting.
- It will take the instant pot about 15 to 20 minutes to come up to pressure before it starts cooking at high pressure. When the instant pot is done (cook time is up) and beeps, release the pressure.
- When steam stops venting and the silver dial drops, carefully open the Pot lid.
- Serve immediately with a salad on the side.
Equipment: You'll need a 6-quarts slow cooker (at least). I use the Hamilton Beach Slow cooker or an instant pot.
Amount Per Serving: Calories: 403
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
This post was originally published in October 2017 and has since been updated with new pictures and new information.