Ingredients:
- 6 tablespoons unsalted butter
- 1 large onion, chopped
- 3 celery stalks, diced
- 3 garlic cloves, finely chopped
- 3 rosemary and/or thyme sprigs
- 2 bay leaves
- 2 teaspoons sea salt
- 1 teaspoon of each: garlic powder, black pepper, favorite flavor(s) of New Mexican chile powder (optional)
- 1/2 teaspoon of each: onion powder, coriander powder, tarragon
- 1 – 2 cups of ground or diced chorizo or Italian sausage (try local favorite M'tucci's Artisanal Italian Sausage)
- 1/2 filled crockpot with mixed roots and vegetables, peeled and cut into bite-size pieces or smaller. Try our combo: carrots, parsnips, celery, potatoes, mushrooms, cauliflower, onions, leeks, and squash
- Chicken broth (3-4 cups)
- Diced roasted green chiles
- Grated Parmesan, optional
Preparation:
Melt butter in a large skillet. Stir in onion, celery, and leeks. Cook, stirring occasionally until onions are lucent. Add garlic, rosemary, and thyme; cook 1-2 minutes longer. Pour into crockpot over roots and veggies, and add spices. Add chicken broth, cover one to two inches above contents. Cook for at least five hours. Add broth or water as necessary.
- Remove and discard sprigs and bay leaves.
- For a thicker stew, use an immersion blender to purée some until desired consistency is reached.
- Add green chile and/or grated cheese, if desired.
Leftovers? Warm on the stove, add heavy cream, and calabasitas for a different profile. See our Pinterest for more suggestions.
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