Chourico Stew Food

CHORIZO-POTATO STEW

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
• Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.

PORTUGUESE STEW

Steps:

• Put the beef, chispe (pig paw), the pig's ear and the Portuguese chouriço in a pressure cooker with water seasoned with salt and simmer about 30 minutes. When everything is cooked, remove to a plate and reserve the cooking water. Put the farinheira (Portuguese smoked sausage) and the blood sausage in a saucepan and bring to a boil over high heat. When starts boiling, reduce to low heat and cook about 7 to 8 minutes. Turn off the heat, drain and set aside.
• If you want to prepare rice with the stew: Remove a little of the cooking water into a saucepan and boil over high heat. When starts boiling, reduce to low heat, add the rice and season with a little salt. Stir and cook for about 10 minutes.
• Meanwhile, peel and wash the potatoes. Put them in a pan with the remaining cooking water, the savoy cabbage cut into pieces, the carrots cut into strips and the turnip. Boil over high heat. When starts boiling, reduce to medium-low heat and cook about 25 minutes.
• Turn off the heat and serve.

PORTUGUESE CHOURICO STEW

Steps:

• Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.

CHOURICO STEW

Steps:

• Place the water, chourico, potatoes, cabbage, carrots, onion, celery, canned vegetables, parsley, garlic powder, celery salt, and red pepper in a large pot. Bring to a simmer over high heat, then reduce heat to medium-low and continue to simmer the soup until the vegetables are tender, about 40 minutes. If soup is too thin, stir in cornstarch dissolved in water to thicken.

SIMPLE CHORIZO AND BEAN STEW

Steps:

• Heat the oil in a large lidded saucepan over a medium-low heat. Add the chorizo and cook until the oil starts to run from the chorizo.
• Add the onion and garlic and cover with the lid. Cook, stirring from time to time, until soft.
• Add the tomatoes and beans, stir well and cover, simmer for 10 minutes. Add a little water if the stew is too thick.
• Add the parsley, season to taste with salt and pepper and stir well.
• Serve in soup bowls, with crusty bread.

CHORIZO STEW

Steps:

• Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
• Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
• Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
• Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
• Season to taste.
• Ladle into bowls and top with the spring onion.

CROCK POT CHORIZO STEW

Steps:

• In the crock pot on high temperature, dissolve the bouillon in the hot water.
• Add the cabbage, hominy, chiles, onion, celery, garlic, bell pepper, and freshly ground black pepper.
• Over a high temperature in a skillet, saute the unskinned chorizo sausage in olive oil until browned, about 7 to 10 minutes.
• Add cooked chorizo to the crock pot.
• Simmer on high for 3 to 4 hours, or until it has reached the texture you prefer.
• Add salt and pepper to taste, add your favorite garnishes, and enjoy.
• Serve along with nice crusty bread or- even better- cornbread!
• Note: if your chorizo didn't add enough spices/flavor for you, feel free to add ancho chile powder, cayenne, jalapeno, whatever floats your boat. :).

CHICKEN AND CHORIZO STEW (SLOW COOKER)

Steps:

• Heat the oil in a nonstick skillet over medium heat until the oil is shimmering. Ad the onion, garlic, 1/4 tsp salt and cook until the onions are soft & slightly browned.
• Pour the onion mixture in the slow cooker and stir in the chicken, broth, tomatoes, chorizo, tapioca, chipotles, and sugar to combine.
• Cover and cook on low until the chicken is tender, 7-9 hours (or high for 4-5 hours).
• Tilt the cooker insert slightly and skim excess fat from the surface with a large flat spoon.
• Stir in the corn & black beans. Let stand about 15 minutes until they are heated through.
• Season with salt & pepper to taste. Serve.

PORTUGUESE CHOURICO AND KALE SOUP

Steps:

• Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
• Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
• Serve soup with hunks of crusty bread and butter.
• Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

CHORIZO AND LENTIL STEW

Steps:

• In a large pan, heat 4 tablespoons of the oil and gently fry the chopped garlic, onion, carrot, leek, pepper and bay leaf for about 5 minutes or until soft. Add the smoked paprika and chopped tomato and fry for a further 3 minutes.
• Add the lentils and cover with the hot water. Season the lentils with salt and and simmer with the lid on for about 40 minutes, preventing the liquid from boiling as the lentils will split. Shake the pan now and again to thicken the liquid.
• Whilst the lentils are cooking, heat the remaining oil in a large frying pan and fry the chorizo sausages for 2 minutes on each side. Drain on to some kitchen paper and add to the lentil stew for the last 10 minutes of cooking.
• Once the lentils are tender, cover with a lid and allow to rest for 5 minutes before serving in warm soup bowls with some crusty bread and a glass of red txakoli.