Spicy Rioja Potatoes

Remove the stems and seeds from the dried red peppers and put them in warm water and soak until softened. When soft, use a spoon to scrape the pulp from the skin.

Peel the potatoes and cut them in large chunks.

Heat the oil in the pressure cooker over medium heat and sauté the onion, garlic, and chorizo sausage until the chorizo releases its fat. Remove the pieces of chorizo and reserve for later use.

Add the potatoes, pulp from the peppers and wine to the pressure cooker and stir for about 5 minutes. Add water to just cover the potatoes. Adjust the salt and add the cumin. Cover, lock lid in place and bring to high pressure. Stabilize pressure and cook for 5 minutes. Release the pressure. Add the reserved pieces of chorizo to the cooker and boil for 2 minutes, stirring to blend the stock.

Let rest for 10 minutes before serving.