PUERTO RICAN FIDEO AND CHORIZO STEW

Ingredients:

  • 1 - 2 chorizo

  • 1 tbsp olive oil

  • 1/2 cup sofrito (can be purchased in Latin food stores)

  • 1 small onion, diced

  • 3 garlic cloves, chopped

  • 1 tbsp tomato paste

  • 4 cups chicken broth

  • 6 oz or 4 nests fideo noodles (can use 3-inch vermicelli as a substitute)

  • 2 potatoes, washed, peeled and cubed

  • 2 corn on the cob, cut into 2-inch pieces

  • 6 - 8 bite-sized pieces of Caribbean pumpkin (optional; Kambocha is an excellent substitute)

To Prepare:

Sauté chorizo until cooked. Slice into bite-sized pieces and set aside.

In a large pot, sauté the onion in olive oil. When the onion is tender, add garlic, tomato paste and sofrito. Let cook for 2 - 3 minutes.

Add chicken broth, then add potatoes, corn, chorizo and pumpkin. Simmer for 20 minutes, covered.

Add salt to taste. Add noodles and let simmer again for 10-15 minutes, then serve.