1.
Combine the potatoes and cheese in a slow cooker. Pour the salsa over top.
2.
Cover, and cook on Low for 3 hours.
3.
Cook the chorizo in a skillet over high heat until browned and crumbly. Pour off any excess grease, then gently stir the chorizo into the slow cooker.
4.
Recover, and continue cooking until the potatoes are very tender 2 to 3 hours more.
Alternate method
The beauty of this recipe is that you can make it as spicy or mild as you like. It works beautifully either way.
Cook it faster
The length of cooking time will be affected by the size of the potato chunks. So if you are in a little bit of a hurry, just cut the potatoes into smaller pieces.
