JIM'S PORK CHORIZO
This recipe is so simple to make but for the best flavor you have to wait four days to use it.
Provided by BIGJIM
Categories World Cuisine Recipes Latin American Mexican
Time P4DT15m
Yield 6
Number Of Ingredients 8
Steps:
- Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 4.8 g, Cholesterol 98.2 mg, Fat 22.9 g, Fiber 2.8 g, Protein 27.9 g, SaturatedFat 8.3 g, Sodium 906.5 mg, Sugar 0.7 g
CHORIZO SAUSAGE SEASONING MIX
Provided by Food Network
Number Of Ingredients 11
Steps:
- Blend the pork, pork fat, and seasonings together. Refrigerate 1-2 days to allow the spices and meat to infuse together.
- With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking.
HOMEMADE CHORIZO
Provided by Food Network
Yield 1 pound chorizo
Number Of Ingredients 9
Steps:
- In a medium size bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld. The chorizo may also be frozen.
CHORIZO, PORK BELLY & CHICKPEA CASSEROLE
A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture
Provided by Barney Desmazery
Categories Main course
Time 2h50m
Number Of Ingredients 16
Steps:
- 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
- Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.
Nutrition Facts : Calories 680 calories, Fat 45.2 grams fat, SaturatedFat 15.7 grams saturated fat, Carbohydrate 22.6 grams carbohydrates, Sugar 9.4 grams sugar, Fiber 4.4 grams fiber, Protein 43.5 grams protein, Sodium 1.3 milligram of sodium
CHORIZO AND PORK CASSEROLE
A lovely hearty casserole - its winter comfort food at its best. Its got a great flavour and the Chorizo and the chilli gives is enough of a zing but I always put out some cayenne for those that like it that bit hotter - I served it with mashed potatoes and vegetables but it would also be great with rice! I have put this here on Food.com as having made it as I went along I will never remember what I put in it.
Provided by JoyfulCook
Categories Mexican
Time 1h25m
Yield 3 portions
Number Of Ingredients 14
Steps:
- Put the flour into a plastic bag and add the pork ( dividing into two lots is better) shake in bag and take out the meat shaking off any extra flour.
- Heat most of the oil in a large skillet on medium to high adding the meat and seal then place the meat in a casserole dish.
- Add the remaining oil and cook the onion, garlic, celery and capsicum, chilli and the chorizo a for a few minutes until it starts to get soft then add the paprika, tomatoes, wine and the chicken stock. simmer for a minute or two, and season with salt and pepper.
- Add to the pork and either cook in a moderate oven for 1 1/2 hours or in your microwave, starting on high for 2-3 minutes then set on simmer for 30 minutes.
- Serve with mashed potatoes and vegetables - or with rice.
Nutrition Facts : Calories 751.7, Fat 40, SaturatedFat 13.1, Cholesterol 184.6, Sodium 775.2, Carbohydrate 29.7, Fiber 4.2, Sugar 6.6, Protein 63.4
PORK CHOPS IN TOMATO & CHORIZO
Pork chops with a spicy spanish twist. A lovely dinner for two.
Provided by kasia_bauly
Time 1h10m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Pour tinned tomatoes into saucepan and chop small. (I use scissors for a more rustic look once cooked)
- Peel and half a small onion and add place into saucepan. Peel garlic cloves and add to saucepan whole. Season with a pinch of salt and pepper.
- Leave to simmer gently for 20 minutes before beginning on pork.
- Roast pork chops in oven at 200c for around 25-30 minutes.
- Pan fry the chorizo in 10g of butter for 3-5 minutes. Remove the garlic and onion from the sauce and add the chorizo + pan juices. Add the remaining butter and simmer for 5 minutes.
- Spoon thick sauce over the pork chops and serve with potatoes or veg of your choice.
SPICY PORK WITH CHORIZO
Pork is a great favourite in our family and this dish is a good hearty meal, the addition of the chorizo makes it nice and spicy, you can serve this over rice, pasta or mashed potatoes, either way is just fine. You can slice your chorizo thin or have it a bit chunkier depending on how you like it. Since I made this for RSC I have made a few changes to the recipe and the method. I have used the invaluable reviews to make this recipe better in my opinion it was missing something, but I think it is a really good recipe now. Hope you like it.
Provided by Tea Jenny
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Spray ribs with oil and rub with salt and pepper, and cook the ribs in a medium hot pan for 4 minutes each side or until cooked through, if your chops are very thick they might take longer.
- Remove from the pan with the juices and keep warm.
- Rinse the pan and spray with oil.
- Add the onion, garlic, chopped chorizo, paprika, salt, pepper and cayenne pepper and cook for 2 to 4 minutes.
- Then in turn add the mushrooms, chilli and red pepper, and cook until the vegetables just start to soften .
- Add the sherry and the stock and allow the vegetables to cook for a minute or so, then return the ribs to the pan with all the juices and bring the ribs back to heat, and simmer for a further 10 to 15 minutes untill your chops are tender.
- Plate up your chops, then add the cream to the pan mix well and bring back to simmer.
- Then spoon the sauce over the chops and sprinkle with parsley.
JIM'S PORK CHORIZO
This recipe is so simple to make but for the best flavor you have to wait four days to use it.
Provided by BIGJIM
Categories Mexican Recipes
Time P4DT15m
Yield 6
Number Of Ingredients 8
Steps:
- Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 4.8 g, Cholesterol 98.2 mg, Fat 22.9 g, Fiber 2.8 g, Protein 27.9 g, SaturatedFat 8.3 g, Sodium 906.5 mg, Sugar 0.7 g
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