Acelgas Con Papa y Chorizo

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From on-farm shareholder Anna Kostecke

 

1 large bunch chard (1 – 1.5 lb) sliced into strips lengthwise, stems included
around 1lb potatoes (or a little more) cut into bite sized pieces. I like to use small ones with the skin on
1 large onion finely chopped
1.25 lb fresh tomatoes (canned along side a few fresh ones will work in a pinch)
a few cloves of garlic (to your taste)
0.75 – 1 lb Mexican style chorizo (the soft kind)

 

Puree the tomatoes with the garlic in a blender (blending is a common technique in mexican cooking – this recipe does turn out fine, but a little different, with chopped tomatoes and all their juices as well)
Heat a little oil in a large skillet and add the chorizo over medium heat, breaking it apart as it cooks. Fat should be rendered after about 4 minutes. Remove the chorizo but leave the fat in the skillet.
Sautee the onion for 2 min, then add the potatoes and sautee for another 4 min being careful to keep the onions from burning – they should remain soft, not crunchy.
Add the chorizo and the tomato puree and simmer about 15 min (until potatoes are soft). Stir in the chard at the end to wilt. Season with some ground chipotle to taste if you like more spice.