Ingredients
½ cup Mexican crema
2 teaspoons grated lime zest, plus 1 tablespoon juice
2¼ teaspoons table salt, divided
2 tablespoons vegetable oil
1½ pounds Mexican-style chorizo sausage
1 onion, chopped
2 poblano chiles, stemmed, seeded, and cut into 1-inch pieces
1–2 tablespoons minced canned chipotle chile in adobo sauce
3 garlic cloves, minced
1 teaspoon ground cumin
1 pound sweet potatoes, peeled and cut into ½-inch pieces
1½ cups chicken broth
2 (15-ounce) cans black beans, rinsed
½ cup fresh cilantro leaves
Directions
1
Combine crema, lime zest and juice, and ¼ teaspoon salt in small bowl; set aside.
2
Heat oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until browned on 2 sides, about 5 minutes; transfer to plate. Add onion, poblanos, and ¼ teaspoon salt to fat left in pot and cook until softened and lightly browned, 5 to 7 minutes. Stir in chipotle, garlic, and cumin and cook until fragrant, about 30 seconds. Stir in sweet potatoes, broth, and remaining 1¾ teaspoons salt, scraping up any browned bits, and bring to simmer. Cover; reduce heat to medium-low; and simmer until potatoes are tender, 10 to 12 minutes.
3
Stir in beans and nestle chorizo and any accumulated juices into pot. Cover and simmer until chorizo registers 160 degrees, 5 to 7 minutes, flipping each link halfway through cooking; transfer links to plate as they finish cooking.
4
Simmer bean mixture, stirring constantly, until slightly thickened, about 1 minute. Slice chorizo on bias, about 1 inch thick. Divide bean mixture among serving bowls and top with sliced chorizo. Dollop with crema mixture and sprinkle with cilantro. Serve.