Crockpot Mexican Chorizo Potato Stew Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker is placed on a heat-resistant surface with adequate space around it. Wash and peel the potatoes if preferred, then cut them into uniform one-inch cubes. Measure the chicken broth precisely and have the taco seasoning packet ready.

Clear the workspace to facilitate quick assembly, allowing the ingredients to move from prep to the cooker without delay, which keeps the kitchen clean and the cooking process efficient and straightforward.

Instructions

Layering the ingredients

1. 1Assemble the stew base
   Place the crumbled fresh pork chorizo into the bottom of the slow cooker. Scatter the cubed potatoes evenly over the meat to ensure they cook through during the long simmer.
   Look for The chorizo is spread evenly across the bottom of the slow cooker vessel.
   Tip Ensure the potatoes are cut into uniform, one-inch cubes so they cook at the same rate.

The ingredients are layered carefully in the slow cooker. The chorizo sits at the bottom to receive the most heat, topped by the potatoes. The setup looks organized and ready for the liquid. Check that the power cord is clear of any moisture and that the slow cooker is plugged into a grounded outlet before starting the cooking cycle.

Seasoning and simmering

2. 2Season and add liquid
   Sprinkle the entire packet of taco seasoning over the potatoes and chorizo. Pour the chicken broth over the ingredients, ensuring the liquid reaches the bottom to prevent sticking.
   Look for The broth is poured over the ingredients and the seasoning is well-distributed.
   Tip If the seasoning clumps, use a spoon to gently nudge it into the liquid.

The taco seasoning and chicken broth are added, creating an aromatic base for the stew. The liquid should almost cover the potatoes. The kitchen begins to smell like cumin, chili, and savory pork. Ensure the lid is securely in place to maintain the internal pressure and temperature required for the slow cooking process to work effectively.

Final cooking and resting

3. 3Slow cook and serve
   Cover the slow cooker and cook on high for four hours. Ensure the chorizo reaches an internal temperature of at least 160°F (71°C). Let the stew rest for five minutes before serving to allow the flavors to meld and the sauce to thicken slightly.
   Look for The stew is bubbling and the potatoes are fork-tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Test the potato tenderness with a fork before turning off the heat.

The stew has finished its cooking cycle and the kitchen is filled with a savory, spicy aroma. The sauce has a glossy sheen and the potatoes are soft. Before serving, let the dish rest for five minutes.

This short break allows the sauce to settle and the temperature to become more consistent throughout the bowl, enhancing the overall eating experience.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent even heat distribution and lead to unevenly cooked potatoes. Another error is failing to ensure the chorizo is properly crumbled before adding it to the pot, which can result in large, dense meat clumps rather than a well-distributed flavor profile.

Finally, avoid lifting the lid frequently during the cooking process, as this releases steam and significantly increases the total cooking time required to reach the desired tenderness and temperature.

How to tell it’s done

The stew is finished when the potatoes are fork-tender and the chorizo is fully cooked. To check for doneness, pierce a potato cube with a fork; it should offer no resistance. Ensure the chorizo has reached a safe internal temperature of 160°F (71°C) using a digital meat thermometer.

The sauce should be glossy and slightly thickened, with the spices fully incorporated into the broth, indicating that the flavors have successfully melded together during the extended low-heat cooking process.

• Ground meat: 160°F (71°C) in the thickest part