Spicy Pumpkin Stew With Chorizo Food

SPICY PUMPKIN STEW WITH CHORIZO

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Melt butter in a Dutch oven over medium heat. Add apples, onion, celery, and garlic; saute until aromatic and slightly tender, about 5 minutes. Add pumpkin, chicken broth, cinnamon, nutmeg, salt, and pepper. Mix gently to blend.
• Stir browned sausage into soup and simmer over low heat for 30 minutes. Serve with a swirl of heavy cream on top.

SPICY FALL STEW BAKED IN A PUMPKIN

Steps:

• Preheat oven to 350 degrees. Heat 1 tablespoon of the olive oil in pot over medium heat. Add onion, bell pepper, garlic. Sautee 7 minutes or until softened. Stir in cumin, oregano and cook 3 minutes more.
• Add Rotel tomatoes, hominy, 1/4 cup water, and salt, and bring to a boil.
• Reduce heat to medium-low and simmer, covered for 10-12 minutes.
• Uncover and cook 5 minutes more to thicken stew if necessary.
• In the meanwhile, cut top of of pumpkin around stem to make lid. Scoop out seeds and string. Rub inside of pumpkin with olive oil and sprinkle with salt. Sprinkle cheese in bottom of pumpkin.
• Fill pumpkin with stew, add a little more cheese, then top with pumpkin lid.
• Place on a wax paper covered baking sheet and bake 1.5 to 2 hours, or until pumpkin flesh is fork tender.
• Remove from oven and let stand 5 minutes.
• Serve stew, being sure to scoop out the pumpkin as well, into bowls and serve hot.

CHORIZO PUMPKIN PASTA

Steps:

• Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.

SPICY CHORIZO STEW

Steps:

• Put the chorizo in a large saucepan and fry for roughly 3 minutes until cook. Add the red onion, garlic and chilli flakes and cook until the red onion is tender
• Add the chopped tomatoes and warm them through, if spicier food is preffered, add a pinch more chilli!
• Stir in the chicken and the bacon, and heat until the mixture is bubbling. Serve immediatly. I find this works well with a bit of warmed bread for mopping up the tomatoes and maybe a crunchy green salad

SPICY SPANISH CHORIZO STEW

Steps:

• In a large and deep frying pan, fry the chorizo and ham without any oil.
• After a couple minutes, add the onion, garlic, mushrooms and peppers and cook for another few minutes.
• Then add the tomatoes, water, salt, pepper and paprika.
• Cook for about five minutes.
• Add peas and cook for another couple minutes.
• Roughly chop parsley and throw that inches.
• Make four indentations in the stew and crack the eggs directly into them.
• Now, either cover the pan and cook for about five minutes until the eggs are set or cook the eggs by grilling them in your oven.
• Serve immediately with crusty bread and more parsley on top.

SPICY TOMATO, SEAFOOD, AND CHORIZO STEW

Steps:

• Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
• Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
• Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
• Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.