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Chorizo and Potato Stew
Ingredients
  • 6 bacon slices, chopped
  • 2 medium sweet onions, finely chopped
  • 8 garlic cloves, thinly sliced
  • 3 Tbsp. tomato paste
  • 2½ lb. russet potatoes, peeled, cut into ¾" pieces
  • 2 lb. smoked Spanish chorizo, cut into rounds, halved into half-moons
  • 1 lb. button mushrooms, cut into ½"-thick wedges
  • 8 cups low-sodium chicken broth
  • ⅓ cup hot smoked Spanish paprika
  • ½ tsp. cayenne pepper
  • Kosher salt
  • 1 cup sour cream
  • 2 cups torn dill
  • Freshly ground black pepper
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