Kale and Chorizo Stew

Remove, drain and chop coarsely. Peel potatoes, wash and dice. Peel the onions and garlic. Cut the onions into thin rings. Chop garlic. Brush chile, rinse, remove the seeds and ribs and cut into thin rings. Crush allspice and peppercorns in a mortar. Heat the oil. Cook onions and garlic. Add potatoes, kale, chile, allspice, peppercorn and oatmeal, season with salt, simmer about 5 minutes. Pour in vegetable broth, cover and cook about 60 minutes can be covered stew. Add chorizo about 20 minutes before end of cooking. Season the dish with mustard and honey. To serve, cut the chorizo into slices and arrange together with the stew.