Hearty Tomato Stew

Ingredients:

3 links Argentinian chorizo
½ purple onion, roughly diced
4 cloves garlic, peeled and sliced
14 Roma tomatoes
2 small white potatoes, peeled and diced
2 roasted poblano peppers, diced
1 cup rinsed, cooked black beans
1 cup yellow corn kernels
salt
shredded Chihuahua cheese
limones

Preparation:

Brown chorizo in a large saucepan over medium heat. Remove from pan. Add onion and cook until onions just begin to turn clear. Reduce heat to low and add garlic. Cook until garlic begins to turn golden, about 8 minutes. Don't let garlic burn.

While garlic is cooking, puree 10 tomatoes in a blender and strain. Peel remaining 4 tomatoes and dice them. Set aside.

When garlic is done, add tomato juice and potatoes to pot. Simmer until potatoes are tender, about 10 minutes.

Slice the chorizo into thin disks. When potatoes are tender, add chorizo, tomatoes, poblano peppers, black beans, and corn to pot and bring to a boil. Taste soup and add salt, if necessary.

Ladle into soup bowls and garnish with shredded Chihuahua cheese. Serve with limon wedges.

Cook's Notes: To easily peel tomatoes, cut a small X in the bottom of the tomato, then drop in a pot of boiling water for 10 seconds. The peel will come off easily.
serves: 4-6
prep time: 30 minutes

This recipe courtesy of www.mexscape.net