This hearty, warming chorizo and potato stew is a perfect easy dinner for cold nights.
Cut the potato into inch sized chunks right over the pot, but only cut half way through. Twist the knife to break off the rest. This leaves a broken edge which releases extra starch into the potato stew, resulting in a richer, thicker broth.
If you want a thicker broth, crush a potato against the inside wall of the pot. Serve hot.
Adapted from Teresa Barrenechea