Directions

1. Place a large pot on the stove on low-medium heat. Add a tablespoon of oil to the pot and add your diced onions. Sautee your onions until translucent.
2. Add minced garlic, bay leaves and carrots to the pot and saute until the carrot begins to soften.
3. Add the chopped tomatoes and saute for about 5-10 minutes until the tomatoes start to stew. Taste and adjust for seasoning.
4. Season the whole raw brisket with salt and pepper and add your pot with your stewed veggies.
5. Top your pot with water until the brisket is fully submerged. Cook on low for 2 ½ hours until brisket is done.
6. Remove the brisket from the pot, and when cool enough to cut, cut your brisket into cubes and set aside.
7. To the pot, add the hominy, beans, squash, sweet potato, cassava. Add water if needed.
8. Add your chopped cooked brisket, your sliced chorizo, and mix well. Cook for an additional 30-40 minutes on low, stirring occasionally and scraping the bottom to make sure it does not burn.
9. Add your tablespoon of paprika and add salt and pepper to taste.
10. When the stew is almost ready, add your chopped kale and mix in and simmer for an additional 10-15 minutes.
11. Serve.