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Heat 1 Tbsp oil in Dutch oven over medium-high
heat until shimmering. Add chorizo and cook,
stirring occasionally, until lightly browned, 4-5
minutes. Transfer chorizo to bowl and set aside.
Reduce heat to medium and add onion, garlic, 1/2
tsp salt, and pepper flakes and season with pepper
to taste. Cook, stirring frequently, until onion
is translucent, 2-3 minutes. Add potatoes, broth,
and water; increase heat to high and bring to
boil. Reduce heat to medium-low and simmer,
uncovered, until potatoes are just tender, 8-10
minutes.
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