Slow Cooker Beef Stew
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Potatoes with Peppers and Chorizo
Ingredients
- 2 lb medium boiling potatoes, peeled
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 2 fresh jalapeño chiles
- 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
- 1 lb green bell or Italian frying peppers, cut lengthwise into 1/4-inch-wide strips
- 1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz; casings discarded if desired)
- 3/4 cup dry white wine
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