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Cook bacon in a large pot over medium heat, stirring occasionally, until beginning to brown but not yet crisp, 5–7 minutes. Transfer to paper towels.
Add onions to same pot and cook, stirring often, until golden and softened, 8–10 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes. Return bacon to pot, then add potatoes, chorizo, mushrooms, broth, paprika, and cayenne and bring to a boil. Reduce heat so liquid is at a bare simmer and cook, stirring occasionally, until potatoes are tender, 25–30 minutes. Remove from heat; season with salt.
Stir sour cream and 2 Tbsp. water in a small bowl to combine; season with salt.
Divide stew among bowls and top with sour cream, dill, and a few grinds of pepper.