Spicy Tomato, Seafood, and Chorizo Stew

By Jennifer Baker

4.86 / 5

15min

25min

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1 tablespoon olive oil
1 onion chopped
2 each poblano peppers seeded and chopped
3 cloves garlic minced
8 ounces chorizo sausage
1 (32 ounce) container chicken stock or broth
2 (14.5 ounce) cans Hunt's® no salt added Petite Diced Tomatoes drained
1 (11 ounce) can Mexican-style corn drained
1 (7 ounce) can salsa verde
1 ½ teaspoons ground cumin
½ teaspoon ground chipotle chile pepper or to taste
1 pound cod fillets (or other firm white fish like halibut), cut into chunks
1 pound large raw shrimp peeled, deveined
1 chopped green onions
1 bunch chopped fresh cilantro
1 Lime wedges