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1
Preheat the oven to 425.
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2
Prick the skin of the potato in a few places with a fork.
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3
Place the potato in a small, shallow pan and bake until tender when pierced with a knife, about 1 hour.
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4
Let the potato cool until it can be handled.
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5
Reduce the oven temperature to 350.
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6
In a large saucepan over moderate heat, add the stock or water to the pan and drop in the kale.
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7
Stir until slightly wilted and leaves are evenly coated in cooked liquid.
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8
Season with salt, cover with a lid and cook until kale is tender and bright green, about 3 minutes.
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9
Remove lid, and cook for another 2 minutes until water has evaporated.
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10
Transfer braised kale to a cutting board and coarsely chop into smaller pieces.
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11
Place in a small bowl and set aside.
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12
Cut the potato in half lengthwise and scoop the flesh into the bowl along with kale.
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13
Use a fork to lightly mash the potato into pea-sized pieces.
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14
Heat 1/2 tablespoon of olive oil over moderate heat.
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15
Add the minced garlic and cook until garlic is fragrant, about 2 minutes.
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16
Add the chorizo to pan and stir until garlic bits are incorporated into the meat.
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17
Cook until the fat has rendered and meat has slightly browned, about 5 minutes.
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18
Add the fresh citrus juices and raisins and continue to stir, making sure to incorporate the browned bits from the pan, about 1 minute.
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19
Add the kale and potato to the pan and cook until ingredients are well combined, about 3 minutes.
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20
Taste the filling, and adjust seasoning with salt and pepper.
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21
Oil a baking dish large enough to hold the peppers in a single layer.
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22
Drain the peppers well.
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23
Using a long, slender spoon, gently stuff the chorizo-kale mixture into the peppers, while being very careful to not tear them.
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24
Place the peppers in the prepared baking dish and drizzle lightly with olive oil and season with salt.
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25
Bake the peppers just until the filling is heated through, about 15 minutes.
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26
Garnish with cilantro and serve right away.
