- 5 medium size potatoes
- 1 onion
- 1 head of garlic, unpeeled
- 12 oz package of Despaña Traditional Chorizo
- 1 green pepper
- 2 bay leaves
- 2 choricero peppers (dried peppers)
- Olive oil
Dice the onion and the green pepper into 1/2 inch pieces. Slice the chorizo into one inch wide slices.
In a pressure cooker, on medium heat, heat three tablespoons of olive oil. When the oil is warm add the onion and the green pepper. Saute for 10 minutes until soft. Add the garlic along with the chorizo, potatoes and bay leaves. Stir, cover all of the ingredients with water and add a tablespoon of salt. Close the pressure cooker lid. Once the pressure cooker begins, set a timer for 5 minutes.
While the cooker is on put the choricero peppers in a bowl with hot water and leave them for five minutes. Open them afterwards and separate the pulp from the skin with a knife. They should be soft and rehydrated.
When the timer is done for the pressure cooker, place the pan under cold running water to cool and easily remove the lid. Skim some of the fat from the top layer of the water. Remove the cooked head of garlic and peel 5 cloves. Press with a fork and return to the pan. Add the rehydrated choricero peppers to the pan as well. Put pan back onto the stove on medium heat and stir to combine the garlic and peppers and to reheat.
The dish is ready to serve!