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.
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
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.