Pressure Cooker Chorizo and Ham Stew

Posted on November 27, 2014
Tags: cooking recipe stew

Tim Lavoie
chorizo stew, yum
1 pkg. chorizo (Freybe, 375g)
4 thick slices ham, chopped
6 small potatoes, sliced 1/4" and then cut in half, don't peel
3 stalks celery, sliced
2 small onions, chopped
several cloves of garlic, minced
1 900 ml carton chicken broth, plus about as much water again

3 cups cooked and drained chickpeas
1/4 tsp smoked paprika
1-1/2 tsp cumin
good shot of cracked black pepper
1 large (796ml) can diced tomatoes
a few Tbsp cilantro, stems removed and chopped
2 green onions, chopped
1 jalapeno, seeded and diced

All pressure cooker times are at 15 psi.

Chickpeas were cooked according to Alton Brown’s directions. Basically, 3:1 water to unsoaked chickpeas with some salt, 45 minutes at pressure before cooling and draining. Set aside.

Meat is already pre-cooked, so put in (empty) pressure cooker with stock, water, potatoes, celery, onions and garlic. Cook at pressure for 10 minutes. Cool using quick release method.

Tomatoes, spices, green onions, cilantro, jalapeno and chickpeas go in, cook at pressure another 5 minutes. Cool to open (or wait, ha ha), and eat.