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By á-3145

Rate this recipe 4.6/5 (24 Votes)
Chorizo Potato Stew 1 Picture
Details

Servings 4
Preparation time 15
Cooking time 40

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 onion, chopped
  • Kosher salt
  • 3 fully cooked chorizo sausages (about 8-ounces), sliced 1/2 inch thick
  • 3 cloves garlic, minced
  • 3 russet potatoes, peeled and cut into 1-inch chunks
  • Freshly ground pepper
  • 4 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 teaspoon smoked Spanish paprika
  • 1 small bunch Swiss chard, stems removed, leaves chopped (about 6-cups)
  • Chopped fresh parsley, for topping
  • Toasted crusty bread, for serving

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Top rated Chorizo recipes

By

Add some flavor to your mini corn dogs with some chorizo, great for an appetizer!

  • Cooking spray
  • 3 fully cooked chorizo sausages, about 12 ounces
  • 1 tablespoon vegetable oil
  • 1/2 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 2 teaspoons sugar
  • Kosher salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper, optional
  • 1 large egg
  • 3/4 cup buttermilk
  • 3 scallions, thinly sliced
4.6/5 (14 Votes)

By

These bites are filled with chipotle sauce

  • 3 to 4 large flour tortilla, extra-thin burrito size
  • 5 to 6 ounces chorizo, case removed
  • 1/2 cup corn kernels, fresh or frozen
  • 1/2 cup black beans
  • 2 tablespoons chipotle sauce
  • 3/4 cup cheddar cheese, divided
  • 1/2 cup green onion, thinly sliced, divided
  • 4 large Eggland's Best eggs
  • 1/4 cup sour cream
4.7/5 (3 Votes)

By

In defense of Velveeta, it might be lowbrow, but its texture is supreme

  • 1 tablespoon vegetable oil
  • 6 ounces fresh chorizo, casings removed
  • 2 1/2 cups half-and-half
  • 8 ounce Velveeta cheese, cut into cubes
  • 8 ounce Monterey Jack cheese, grated
  • 8 ounce sharp cheddar, grated
  • 2 tablespoons chopped canned chipotle chiles in adobo
  • 1 1/4 teaspoon kosher salt
  • 3/4 teaspoon ancho chile powder
  • 3/4 teaspoon chipotle chile powder
  • 2 ounce crumbled Cotija cheese or queso fresco
4.6/5 (21 Votes)

By

This crowd-pleasing appetizer will keep all your family, friends, and loved-ones well-fed and happy while the main ...

  • 2 (14-ounce) packages Mexican chorizo, casings removed
  • 1/2 pound smoked gouda, shredded
  • 1/4 cup red onions, finely chopped
  • 1 egg
  • 1/2 cup cream cheese
  • 3 tablespoons sour cream
  • 1 tablespoon Frank's Red Hot hot sauce
  • salt and freshly ground black pepper to taste
  • 12 large jalapeño peppers, stemmed, seeded and halved
  • parchment paper
4.5/5 (14 Votes)

By

I wanted to do something different for dinner so came up with this recipe for chili relanos

  • CHILIES
  • 1/2 lb. Chorizo
  • 1/2 lb. Ground turkey
  • 1 C. Long grain rice, cooked, Far East Garlic & Herb works well
  • 1/2 Yellow onion, diced
  • 1/2 Red bell pepper, diced
  • Kale, 1 bunch chopped
  • Garlic, 3 cloves chopped
  • 1 T. Mexican oregano
  • 1 T. Olive oil
  • Salt
  • Pepper
  • 6-8 Poblano peppers
  • Cotija cheese
  • Cilantro
  • RED SAUCE
  • 1/2 Pt. Swank Farms Fresh Hot Salsa
  • 1/2 Pt. Swank Farms Fresh Mild Salsa
  • 1 T. Corn starch
  • CREAM SAUCE
  • 10 oz. Crema, Mexican sour cream
  • Zest from one lime
  • 1 T. Lime juice
  • 2-3 T. Mint, chopped
  • Dash of salt
4.5/5 (71 Votes)

By

Preheat oven to 425°F. Place tomatoes, onion, and garlic on a baking sheet

  • 4 roma tomatoes, halved
  • 1/2 of a white onion, cut into chunks
  • 2 cloves garlic, unpeeled
  • 1/2 cup canola oil
  • 4 ounces Mexican chorizo, casings removed if present
  • 6 cups chicken broth
  • 3 sprigs fresh epazote (if you cannot find you can use cilantro will not be as bitter tasting)
  • Salt
  • 2 fresh pasilla or poblano chile peppers
  • 6 6-inch corn tortillas, cut into strips
  • 1 avocado, halved, seeded, peeled, and cubed
  • 1/2 cup queso fresco, crumbled (2 ounces)
4.5/5 (66 Votes)

By

These yummy chorizo sausages mixed with nacho cheese sauce and topped with a Southwest inspired crescent dog are th...

  • 4 teaspoons vegetable oil
  • Gel food colors
  • 2 Old El Paso® flour tortillas for burritos (8 inch)
  • 2 cans (8-ounces each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8-ounces each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 8 hot dogs
  • 1/3 cup pickled jalapeño slices
  • 1/2 pound bulk chorizo sausage, crumbled
  • 1 jar (15-ounce) nacho cheese sauce
4.5/5 (61 Votes)

By

Tweak it: Substitute tomatoes seasoned with garlic and olive oil for the chili-style tomatoes

  • 1 pkg (16 oz) Goya 16-bean soup mix
  • 1 large onion, chopped
  • 2 ribs celery, sliced
  • 2 large carrots, peeled and dice
  • 4 cloves garlic, chopped
  • 1 can (14 1/2 oz) reduced-sodium chicken broth
  • 1 can (14 1/2 oz) Del Monte Zesty Chili Style diced tomatoes
  • 4 ounces cured chorizo, chopped
  • 3/4 teaspoon salt
  • 1/2 cup cilantro, chopped, plus more for serving (optional)
  • Tortilla chips and sour cream (optional)
4.9/5 (7 Votes)

By

With garlic, sherry, sun-dried tomatoes, onions, butter, olive oil, and fresh shrimp, this dish is bursting with fl

  • 1 1/2 pounds large fresh wild shrimp, shells removed and de-veined (leave tails on for easier eating!)
  • 1 tablespoon olive oil
  • 6 ounces dried semi-cured/uncured Spanish chorizo, sliced
  • 1 cup yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup sun-dried tomatoes in olive oil, drained and rough chopped
  • 1/2 cup dry sherry
  • 1/2 cup white wine
  • 1 teaspoon smoked paprika or hot Hungarian paprika if you like it spicy!
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoons butter (optional)
  • Serve with French or sourdough bread
5/5 (5 Votes)

By

A spicy (to taste), savory sausage that goes well with scrambled eggs, whole or mashed pinto beans (refritos), all ...

  • 2 pounds ground pork.
  • 3 1/2 teaspoons salt
  • 6 tablespoons pure ground red chile
  • 6 to 20 small hot dried red chiles; tepine, Thai dragon, pico de gallo, crushed
  • 4 to 6 cloves garlic, minced
  • 2 tablespoons dry leaf oregano
  • 2 teaspoons whole cumin seed, crushed or 1 T powdered
  • 1 teaspoons fresh ground black pepper
  • 1 1/2 teaspoons sugar
  • 4 tablespoons good cider or wine vinegar
  • 2 1/2 tablepoons water
4.7/5 (29 Votes)

By

1. Heat the olive oil over medium heat in a wide saucepan

  • 1/2 teaspoon olive oil
  • 2 cups baby spinach
  • Kosher salt
  • 1/4 teaspoon red wine vinegar
  • 1 small white onion, thinly sliced into half moons
  • 3 roasted red peppers, packed in oil, chopped
  • 5 cloves garlic, minced
  • 2 chorizo sausages, chopped
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • One 14-ounce can chickpeas, drained and rinsed
  • 2 tablespoons chives, chopped
  • 3 tablespoons parsley, chopped
  • 1/4 cup chèvre, crumbled
5/5 (4 Votes)

By

Preheat oven to 325F Cut and skinned chorizo in chunks and place in a food processor

  • 250 g chorizo sausage, skin removed
  • 1/2 onion, diced
  • 1 cup frozen peas
  • 2 cups Arborio rice
  • 4 1/2 cups chicken stock, boiling
  • 1 tbsp. olive oil
  • 1/2 cup Parmesan cheese, or to taste, grated
  • Zest of one lemon
4.9/5 (8 Votes)

By

Preheat oven to 350°F. Pat oxtails dry and sprinkle with salt and pepper

  • 6 lb (2- to 3-inch-pieces) meaty oxtails
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 lb mild Spanish chorizo
  • 1 large onion, coarsely chopped
  • 4 medium carrots, coarsely chopped
  • 4 garlic cloves, chopped
  • 1 Turkish or 1/2 California bay leaf
  • 1/2 teaspoon sweet or hot Spanish smoked paprika
  • 1 cup dry white wine
  • 1 (28- to 32-oz) can whole tomatoes in purée, coarsely chopped (including purée) in a food processor
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon Sherry vinegar or red-wine vinegar
4.6/5 (17 Votes)

By

Wonderful layers of flavors you cannot get from most commercial Chorizo’s

  • 1 pound slow roasted pork, or ground pork
  • 6 dried guajillo or ancho chiles
  • 1/3 cup apple cider vinegar
  • 1/3 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon cayenne
  • 2 teaspoons salt
  • 1 teaspoon black pepper
4.5/5 (26 Votes)

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