Papas con Chorizo

This was a delicious meal. It was hearty and satisfying, yet unmistakably summer. And the best part? Almost all of the vegetables came from my small garden! Beautiful and plump orange cherry tomatoes, a delicious and gigantic zucchini, a few small, but tasty peppers, and they were all grown right in my back yard. It's summer time and local eating at it's best! There is something immensely satisfying about eating something you grew. It's like using chopsticks for Chinese food, it just makes it taste better. Even if your backyard isn't overflowing with tomatoes, this delicious concoction is still worth whipping up, for a fast and delicious summer dinner.

Papas con Chorizo
1 tbsp of olive oil
1 large russet potato (about 2 cups diced)
1 medium yellow onion
1 zucchini
1 bell pepper
1 small jalapeno
2 chorizo style sausages
1/2 cup of chicken stock
1/2 tsp of pepper
1/2 tsp of paprika
1/4 tsp of chili powder
1 cup of cherry tomatoes, chopped
1 clove of garlic
Salt
Avocado and cheddar cheese for serving

Heat the olive oil in a large skillet, over medium-high heat. Chop the potato into small pieces, about 1/2 inch. Add to the oil and stir. Let potatoes brown slightly, while you chop the other vegetables, stirring occasionally to prevent burning. Chop the onion, zucchini, and bell pepper into roughly the same size pieces as the potatoes. Add to the pan and stir. Dice the jalapeno and add. Squeeze the Chorizo from it's casings into the pan and break up with a wooden spoon, while the chorizo is browning. Cook for 3-4 minutes, until all the vegetables are tender. Add the stock, pepper, paprika, and chili powder. Bring to a boil and then reduce heat to medium-low, and cook until all the liquid is gone. Chop the tomatoes into halves or quaters and mince the garlic, stir into the pan and cook 1-2 minutes more until tomatoes are warm. Add salt to taste. Serve topped with chopped avocado and cheese.

Happy Eating.