In one large pot on medium heat add 1/2 cup of vegetable or corn oil, add onion, peppers, parsley, chicken, chilli powder, salt, pepper, ground cumin and brown sugar; stir and let mixture cook for about 10 minutes, continuing to stir occasionally.
Add garlic and pork chorizo, beans and all the tomatoes.
Continue to cook on medium heat stirring often, about 30 minutes or until tomatoes get soggy.
Serve with tortillas or hearty bread.
Feeds 8-10 people.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
ver medium-high heat. Add chorizo; cook and stir, breaking into
0 minutes.
Add the chorizo and cook, stirring and breaking
il in large pan, add pork, fry for 4-5 minutes
In a large bowl, mix Pork, Chorizo, Bacon, Broth, Onions, and Spices until mixture is thoroughly blended.
Form into about 14 patties, 3/4 thick.
Place patties on a barbecue grill over medium heat; cover barbecue and open vents.
Cook patties until firm when pressed and no longer pink in the center, turning once, about 12 minutes.
When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes.
Serve with A1 and other burger fixings.
edium-high heat. Saute the chorizo until cooked through, breaking up
5 minutes.
Meanwhile, cook chorizo in a medium skillet over
Preheat oven to 350.
Brown pork chops in a hot skillet sprayed with cooking spray-- approximately two minutes per side. Transfer the pork to a large casserole dish.
Spray the same skillet with cooking spray, add the peppers and onions, and cook until tender. Add all the remaining ingredients and cook, stirring often, for about five minutes or until heated through.
Pour the corn/tomato mixture from the skillet over the pork chops.
Cover with foil, and bake for 45-50 minutes or until pork is cooked through.
lender in batches.
Saute chorizo in heavy large pot over
1. In a skillet brown ground beef and fresh chorizo together til cooked. Drain grease.{ If using the chorizo sausage, it will melt down and you can tell when it's done because it will look like little pieces of ground beef.).
2. Take all the ingredients for pico and mix together in a bowl, add salt to liking.
3. Warm tortillas on stove or tortilla warmer.
4. Take meat mixture and spoon into the middle of the tortilla and top with the pico mixture. Enjoy! Also great if you can serve with spanish rice and beans!
Generously salt and pepper the pork shoulder; let meat come to
igh heat. Cook and stir pork chorizo in the hot skillet until
Add in ground pork; cook until the pork is no longer
Trim fat from pork.
Cut pork into 1/2-inch pieces.<
moking and brown pork in batches.
Transfer pork to a bowl
n a Dutch oven. Dredge pork cubes in seasoned flour, brown
o 325\u00b0F. Season the pork with salt and black pepper
Place chorizo, green onions, red bell pepper,
Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.