I did this all in the Instant Pot but it can easily be made on the stove or in a slow cooker. On the stove I’d simmer for an hour. In the slow cooker I’d go 4 hours on high, 6-8 hours on low.
Ingredients:
1 medium yellow onion, diced
4 medium carrots, diced
1 lb ground chorizo (I got mine from @primalpastures )
5-27 cloves of garlic – makers choice, crushed
8ish cups of cooked white beans with their liquid. I like cannellini and I make my own.
1 bag frozen spinach
1 bunch cilantro, chopped
4 cups bone broth
1/8-1 full tsp turmeric, makers choice
1 tsp cumin
1/2 tsp paprika
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
A few bay leaves
Pinch of cayenne
Salt to taste
Water
Sauté the onions and carrot in fat of choice. I used raw butter. When that’s all nice and tender, make a well and toast the turmeric for a minute or two. Add in chorizo, I broke into small chunks by hand and added in chunk by chunk. When that’s about cooked, add in the garlic for a minute or two. Turn off sauté. Add all the rest of the ingredients. I added water to fill and this was in an 8qt IP. Close lid and seal vent. Set to high pressure for 1 minute.
Serve with fresh cilantro, plenty of lime, and hot sauce. I made ahi verde again but it’s not good enough yet to be sharing any recipe. One day ????????
We ate this for two nights and one lunch. The kids ate three bowls each both nights and ate it excitedly for lunch the third day. This was a hit and will be making a comeback here.