When I was testing this recipe, my husband, Steve, sauntered over to the slow cooker, served himself a small bowl of chorizo and vegetables, and started eating. His assessment was that it was “pretty good.” I urged him to top it with a drizzle of the garlic-chipotle aioli that was on the counter. He did, and his head started bobbing up and down. He went back for seconds. And thirds, I believe. Don’t skip that aioli—it really elevates this simple meat and potatoes dish!
Prep time 15 minutes
For the chorizo:
11/2 pounds (680 g) red potatoes, quartered
6 to 8 ounces (170 to 225 g) cooked chorizo links, cut into 1/2-inch (1 cm) rings
4 cloves garlic, minced
4 cups (268 g) bite-sized kale leaves
11/2 teaspoons sea salt
2 tablespoons (29 ml) avocado oil
Crushed red pepper flakes
1/2 cup (120 ml) Simple Chicken Stock or water
For the aioli:
1/2 cup (115 g) Paleo-Friendly Mayonnaise
1/4 cup (60 ml) unsweetened almond milk
1/2 teaspoon chipotle powder
1/2 teaspoon honey
1 teaspoon (5 ml) freshly squeezed lemon juice
1 garlic clove, minced
Pinch of sea salt
1 Put the potatoes, chorizo, garlic, and kale into a 4-quart (3.8 liter) slow cooker. Sprinkle the salt, drizzle the oil, and throw a generous pinch of pepper flakes into the cooker. Toss everything together to ensure that things are evenly coated. Add the chicken stock to the cooker along the side, so it doesn’t wash the seasoning off.
2 Cover and cook for 5 to 6 hours on low (or 2 to 3 hours on high). Stir halfway through to be sure nothing sticks to the side.
3 Meanwhile, make the aioli by stirring together the mayonnaise, almond milk, chipotle powder, honey, lemon juice, garlic, and salt. Chill until ready to use.
4 Serve chorizo, kale, and potatoes with a drizzle of aioli.