Green Chile Apple Chorizo Cornbread Stuffing Food

CHORIZO AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
• Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

CHORIZO, APPLE AND CORNBREAD STUFFING

Steps:

• Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.
• Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
• Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.
• Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stuffing and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.

CHORIZO-PEPPER CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the bell peppers, chorizo, Monterey Jack, onions and cilantro.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.

GREEN CHILE (CHILE VERDE)

Steps:

• Combine pork butt, salt and 2 cups water in an 8-quart stockpot over high heat and bring to a boil. Turn down to a simmer and cook until pork is tender, 1 hour and 30 minutes.
• Meanwhile, combine garlic cloves, serranos, cumin, black peppercorns, onion quarters, the chopped Anaheims and 2 cups water in a blender. Blend well until mixture is liquid, then slowly add cilantro. Continue to blend until mixture is completely liquid, then add mixture to stockpot (at whatever point the stockpot is at). Bring stockpot back to a boil, then, reduce heat back to a simmer.
• Combine tomatillos and 1 cup water in blender and blend well until mixture becomes liquid, about 5 minutes. Add to stockpot and bring mixture to a boil again, then reduce the heat to medium.
• Preheat the broiler.
• Roast remaining whole Anaheim peppers in broiler, turning occasionally, until charred. Remove skin under cool running water and slice thin. Add to the stockpot in the last 30 minutes of cooking time.

CHORIZO-GREEN CHILE STUFFING

Steps:

• Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes. Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the garlic and cook 1 to 2 more minutes. Add the sage and rosemary and cook 1 more minute, then remove from the heat.
• Combine the cornbread, chiles and sausage mixture in a large bowl. Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed. Season with salt. Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes.

CHORIZO CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the chorizo as it cooks. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste. Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes. Serve immediately, garnished with cilantro.

CORNBREAD CHORIZO STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.
• Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
• Melt butter in the same skillet. Add onion and celery and cook until soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add cilantro and transfer mixture to the bowl of chorizo. Add cornbread and chicken broth; stir until well incorporated. Transfer to the prepared baking dish.
• Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.

CHILE AND CHORIZO CORNBREAD

Steps:

• Preheat the oven to 350°.
• Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
• Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.