Ingredients
Bell Pepper - medium to large
Onion - 4 small or medium
Garbanzo beans - 4 or 5 large cans (29 oz?)
Choizo - Goya 3.5 oz pack - 3 each
Potatoes - White or Yellow - 5 - 7 lbs
Ham bone - 1 large, maybe 2
Vigo seasoning packet - 3
oregano - 2 or 3 tsp
Whole tomatoes - 15 oz can - 1 each
Preparation
Peel, cut into desired size pieces and cook the potatoes, set aside
Dice the onions and green pepper and saute in olive oil
I added one pack of the Vigo seasoning packets here
slice or dice chorizo (I took the paper off the outside before slicing mine) and add to the onion and pepper
When the onion and pepper have softened, add the ham bone(s) with some water and simmer for a few minutes - keep it below a boil
add the two remaining packets of Vigo seasoning and one tsp of oregano
add the beans (I drained them)
add enough water to cover
simmer for 15 or 20 minutes
add the potatoes
add the remaining oregano
I cut up the canned tomatoes because I don’t like big chunks of tomato… add undrained tomatoes
Simmer until it’s done to your liking. If it thickens, you can add more water to thin it out.
As I said, my Uncle George uses a potato masher or a stick blender to puree some of the beans and potatoes. The last time I made it, I didn’t do that, but with the amount of beans and potatoes, it came out very thick.
