In a large non-stick skillet, cook the chorizo over medium-high heat, breaking into small pieces as it cooks. Drain any excess fat.
In a large slow cooker (7 quart) add the shallots, carrots and celery to the bottom of the insert. Layer on the bones and chorizo, followed by the remaining ingredients. Cook on LOW for 6-7 hours, stirring occasionally to submerge the kale in the liquid. Any excess fat from the chorizo may be skimmed before serving.