Crockpot Mexican Chorizo Potato Stew Tips, FAQ & printable recipe

Tips for success

To add extra brightness to the finished dish, consider topping each bowl with a squeeze of fresh lime juice or a sprinkle of chopped cilantro just before serving. These acidic additions cut through the richness of the chorizo and highlight the spices in the taco seasoning. Additionally, serving the stew with a side of warm flour or corn tortillas provides a perfect vehicle for soaking up the flavorful broth.

If a thicker consistency is desired, mash a few of the cooked potato cubes against the side of the slow cooker vessel and stir them into the broth. The natural starch released by the potatoes will act as a thickening agent, giving the stew a more rustic, hearty texture.

This simple technique requires no extra ingredients and significantly improves the mouthfeel of the final dish, making it feel more like a traditional, slow-simmered gravy.

Variations

• Vegetable-Packed Stew: Add two cups of diced carrots and one chopped bell pepper during the assembly phase. These vegetables add extra color, sweetness, and nutrition to the stew without requiring any significant changes to the cooking time or technique.
• Spicy Kick Stew: Incorporate one finely diced jalapeño or a teaspoon of red pepper flakes into the stew base before cooking. This variation enhances the heat profile of the dish, making it ideal for those who enjoy a spicier flavor experience.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat until steaming, or microwave in 1-minute intervals, stirring in between.

Store any leftover stew in an airtight container in the refrigerator for up to three days. Ensure the stew cools to room temperature within two hours of cooking before placing it in the fridge to maintain safety and quality.

When reheating, use a saucepan over medium heat or a microwave-safe bowl, stirring occasionally to ensure even heating throughout the dish. Add a splash of water or broth if the stew has thickened too much while in the refrigerator.

This dish is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight. Prepare the stew as directed, allow it to cool completely, and store it in the refrigerator.

When ready to serve, simply reheat the entire portion on the stove or in the slow cooker until it reaches a steaming temperature. This makes it an ideal option for meal prep or for hosting, as it requires minimal attention on the day of the event.

Serving ideas

Serve the stew hot in deep bowls, ensuring each portion gets a generous amount of both the chorizo and the tender potatoes. The warmth of the bowl enhances the savory aroma, making it particularly inviting on cooler days. For a complete meal, pair the stew with a simple green salad or some toasted bread to provide a crisp contrast to the soft, comforting texture of the potatoes and the spiced meat sauce.

Consider setting out a small selection of toppings for guests to customize their bowls, such as shredded cheese, diced onions, or a dollop of sour cream. These additions allow everyone to adjust the spice level and creaminess to their personal preference.

Serving the stew this way turns a simple one-pot meal into an interactive dining experience that feels both thoughtful and generous, perfectly highlighting the versatility of this easy, flavorful recipe.

Frequently asked questions

Recipe card

Crockpot Mexican Chorizo Potato Stew

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 lb fresh pork chorizo, crumbled
• 4 cups cubed potatoes
• 1 packet taco seasoning
• 2 cups chicken broth

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

35 g

Fat

22 g

Fiber

4.5 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.