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Chorizo & Bacon Stew with Sour Cream

Chorizo & Bacon Stew with Sour Cream

Chorizo & Bacon Stew with Sour Cream

with baby potatoes, mushrooms & bell pepper

Did you know that baby potatoes are best eaten with their skin? That way you get more fibre and vitamins - including vitamin B6, which is important for your metabolism.

Tags:

Calorie Smart

•Extra Veggies

•-30% carbs

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

200 g

Baby potatoes

1 piece

Garlic

¼

Tomato paste

¼ sachet(s)

Peruvian-style spice mix

65 g

Mushrooms

1 piece

Bell pepper

30 g

Diced chorizo

(Contains: Melk (inclusief lactose))

2.5 g

Fresh chives

(May be present: Selderij)

25 g

Organic sour cream

(Contains: Melk (inclusief lactose))

25 g

Bacon lardons

Not included in your delivery

½ tablespoon

Olive oil

150 milliliters

Low sodium chicken stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)1964 kJ

Calories469 kcal

Fat17.8 g

Saturated Fat5.8 g

Carbohydrate53.7 g

Sugar16.7 g

Dietary Fiber17.1 g

Protein17.6 g

Cholesterol15 mg

Salt1.6 g

Trans Fat0.1 g

Potassium298.8 mg

Calcium42 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Soup pan with lid

•Small Bowl

Cooking Steps

Fry the bacon and onion

1

Slice the onion into half rings.
Heat a drizzle of olive oil in a soup pot over medium-high heat and fry the onion with the bacon lardons for 4 minutes.
Prepare the stock. Wash the baby potatoes and cut them into uniform pieces.
Crush or mince the garlic.

Add the potatoes

2

Add the garlic and baby potatoes and fry for 2 - 3 minutes.
Add the tomato paste and Peruvian-style spices and fry for 2 more minutes.
Meanwhile, quarter the mushrooms and cut the bell pepper into thin strips.

Make the stew

3

Add the chorizo, mushrooms, bell pepper and stock, then cover with the lid and bring to a boil.
Lower the heat and cook for 15 minutes, stirring occasionally.
Remove the lid and cook for 10 more minutes, or until the potatoes are done.

Serve

4

Finely chop the chives and transfer to a small bowl.
Add the sour cream and season to taste with salt and pepper, then mix well to combine.
Serve the stew on deep plates and garnish with a dollop of sour cream.

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