CHORIZO BENEDICT WITH PORK GREEN CHILI
Steps:
- Grill or saute the chorizo sausage patties in a skillet or on a griddle until browned and cooked through, about 4 minutes per side. Meanwhile, in a wide shallow pan, simmer about 1 1/2 to 2 inches water with white vinegar and salt. Poach the eggs in the water for 3 to 4 minutes for runny yolks. Toast the English muffins while the eggs are poaching. Warm up the Pork Green Chili.
- Top the English muffins with the chorizo sausage patties, poached eggs, then the Pork Green Chili. Serve with your favorite breakfast side. I like hash browns or breakfast potatoes to soak up the green chili, but cheesy grits or fresh fruit are also great options.
- For the braised pulled pork: Preheat the oven to 325 degrees F.
- Combine chicken stock, beer, orange juice, pineapple juice, garlic, onion and cilantro in a pitcher and set aside.
- Place pork shoulder on a wire rack in a large/deep roasting pan, then stab shoulder repeatedly (watch out for the bone!) and pour the liquid over the murdered shoulder. Cover tightly with foil (as airtight as possible) and place in the oven to roast for 5 hours.
- Remove from the oven. Place the shoulder on a half-sheet tray, remove the bone, then roughly chop the meat and place it in the fridge to cool. (Chop the pork while it's hot! It is much easier!)
- For the chili: In a large stockpot over medium-high heat, add oil and saute onions, garlic, green peppers and jalapenos with salt and pepper until soft, about 7 minutes. Add canned green chiles, chicken stock, Worcestershire sauce, fresh tomato and 1 quart pulled pork (save the remainder of the pulled pork for another use), then simmer until peppers are tender, about 30 minutes. Meanwhile, in a small saucepan over medium heat whisk the butter and flour together and cook to make a light brown roux, about 5 minutes. Add the roux to the simmering chili to get to desired thickness (should stick to a ladle). Salt and pepper to taste.
CHIPOTLE STOUT AND CHORIZO CHILI TOPPED WITH PORK RINDS
Steps:
- In a large pot or Dutch oven, heat the olive oil. Add the onion and bell pepper and cook until onion softens but isn't browned, about 5 minutes. Add the chorizo and beef, cook until meat starts to brown. Add the garlic and stir. Add the beer, diced tomatoes, one chipotle pepper, adobo sauce, smoked paprika, pepper, cumin and Worcestershire sauce. Allow to simmer for about 30 minutes, until thickened. Add additional chipotle peppers as desired to raise heat level. Pour into bowls, top with cilantro, cheddar and Chicharrones.
CHILAQUILES WITH CHORIZO
Steps:
- Remove the chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo in the oil until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot.
- In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Montery Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side.
- In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste.
- In a large high-sided saute pan over medium heat, bring the oil to 350 degrees F. Fry the chips in small batches until crisp and lightly golden, about 2 to 3 minutes. (They will continue to darken while resting.) With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the salt and paprika while still warm. Repeat with the remaining chips.
CHUNKY PORK CHIPOTLE CHILI
A great and filling chili - adjust the chipotle chilis to your desired spiciness. Beef broth can be substituted for the beer if desired.
Provided by loof751
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop the onion. Mince the garlic. Cut the pepper into 1/2 inch chunks. Cut the pork into 3/4 inch cubes.
- Heat the oil in a large saucepan. Add onion and garlic and cook 3 minutes.
- Toss the pork cubes with the cumin and chili powder until well coated.
- Add the pork to the saucepan and cook until the pork is browned, about 3 minutes.
- Add the bell pepper, beer, picante sauce, and 1 tablespoon of the chipotle chilis. Bring the mixture to a boil. Simmer about 5 minutes or until pork is tender. Taste and add more chipotle if desired.
- Add the beans and heat through.
- Serve topped with sour cream and cilantro, if desired.
CHORIZO-CHIPOTLE CHILI
Try this Chorizo-Chipotle Chili that's delicious and oh so easy to make. Chorizo sausage teams up with chipotle peppers to add rich flavor to the chili while the beans make this a hearty filling dish. Gooey melted cheddar cheese on top of the Chorizo-Chipotle Chili adds the perfect finishing touch.
Provided by My Food and Family
Categories Soup Recipes
Time 1h
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Brown beef and chorizo in Dutch oven or large deep skillet over medium heat; drain. Return meat to pan. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender.
- Add tomatoes and water; stir. Bring to boil; cover. Simmer over low heat 30 min., stirring occasionally. Add beans; cook, stirring frequently, 2 to 3 min. or until heated through.
- Serve topped with sour cream and cheese.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 24 g
CHILI WITH CHORIZO AND CHOCOLATE
The smokiness of the bacon and liquid smoke complements the spiciness of the chorizo and sweetness of the chocolate in this chili. Just like any other chili, this is better the next day. Serve with a dollop of cilantro sour cream or some chocolate shavings.
Provided by Caroline McNabb
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h50m
Yield 20
Number Of Ingredients 17
Steps:
- Heat a large stockpot over medium-high heat. Brown bacon in the hot pot until slightly crisp, about 5 minutes. Drain and set bacon aside.
- Reduce heat to medium and add chorizo; cook and stir until slightly browned, about 5 minutes. Drain and set aside.
- Cook and stir ground sirloin in the same pot over medium-high heat until browned, crumbly, and no longer pink, 5 to 7 minutes. Drain the grease. Add the bacon and chorizo. Add tomato sauce, tomatoes, onions, and Italian seasoning. Stir in chili powder, cumin, brown sugar, liquid smoke, garlic juice, and cinnamon.
- Bring to a boil; reduce heat to a simmer and add jalapenos, kidney beans, black beans, and chocolate. Let simmer, stirring occasionally, until flavors are well blended, about 2 hours. Serve.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 34.1 g, Cholesterol 89.7 mg, Fat 25.7 g, Fiber 12.4 g, Protein 31.4 g, SaturatedFat 5.9 g, Sodium 1511.4 mg, Sugar 7 g
CHORIZO CHILI
I was going to attempt a chili recipe I got from a friend and discovered I had none of the ingredients. I already had my meats thawed and was set on chili for dinner, so I took what I had in my pantry and went with it. It's a big hit in my house now.
Provided by Mary Nace
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
- Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
- Cook on High until flavors have blended, 3 to 4 hours.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 17.4 g, Cholesterol 80.7 mg, Fat 29.3 g, Fiber 5 g, Protein 25.7 g, SaturatedFat 11 g, Sodium 1192.8 mg, Sugar 3.4 g
COPYCAT CHIPOTLE CHORIZO BOWL WITH CILANTRO-LIME RICE
Rice bowls are my favorite. You can put whatever you like best on top. I love chorizo. It's a smokey sausage that's not too spicy; Chipotles version is just the right balance, now you can make your own!
Provided by EmKenBken
Categories Mexican
Time 1h20m
Yield 1 1/2 pounds, 4 serving(s)
Number Of Ingredients 18
Steps:
- Make rice:.
- In medium pot (about 2 to 3 quarts) combine water, rice, salt, and bay leaf. Boil, uncovered until steam holes appear in rice, and grains on surface appear dry, about 8 minutes. Cover pot and cook rice over lowest heat 15 minutes more, until moisture is mostly absorbed. Remove pot from heat and cover. Let rice stand for 5 minutes undisturbed Transfer rice to a medium bowl fluff with a fork, stir in lime juice and cilantro.
- While rice cooks make Chorizo:.
- In a large bowl stir together the Chorizo Seasoning ingredients. Thoroughly mix the seasoning mix with the ground pork until well combined (do not overmix).
- Heat a large skillet over medium-high heat. Add the pork mixture to the pan. Use a wooden spoon to occasionally break the meat up as it browns. Cook until meat has browned all over, and is fully cooked, 12 to 15 minutes. Remove from heat and stir in vinegar. Serve chorizo over cilantro- lime rice.
Nutrition Facts : Calories 872.2, Fat 49.3, SaturatedFat 18.1, Cholesterol 163.6, Sodium 4358.9, Carbohydrate 59.9, Fiber 2.9, Sugar 0.8, Protein 44.2
CHIPOTLE AND CHORIZO CHILI
This smoky and spicy chili is delicious and simple to make. Chorizo sausage and chipotle peppers add rich flavour while the beans make this a hearty filling dish. Enjoy topped with gooey melted cheddar cheese.
Provided by Cracker Barrel
Categories CRACKER BARREL Shreds
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Brown sausage in Dutch oven or large deep skillet on medium-high heat; drain. Add onions, peppers, garlic and paprika; cook and stir 5 minutes or until crisp-tender. Serve topped with cheese.
- Add all remaining ingredients except sour cream and cheese; stir. Bring to boil; simmer on low heat 45 minutes, stirring occasionally.
- Serve topped with sour cream and cheese.
Nutrition Facts : Calories 456.3 calories, Carbohydrate 28.2 g, Cholesterol 56.9 mg, Fat 26.4 g, Fiber 9.8 g, Protein 26.7 g, SaturatedFat 11.3 g, Sodium 862.9 mg, Sugar 5.1 g
CHUNKY CHIPOTLE PORK CHILI
My leftover pulled pork chili recipe is a busy cook's dream. Make it ahead and reheat later-it's even better the second day. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the green pepper, onion and chipotle pepper in oil until tender. Add garlic; cook 1 minute longer., Add the beans, broth, salsa, cumin and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Add pork; heat through. Serve with sour cream. Freeze option: Cool chili and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Transfer to a large saucepan; heat through; add water to thin if desired. Serve with sour cream and, if desired, jalapeno slices.
Nutrition Facts : Calories 340 calories, Fat 14g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 834mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 27g protein.
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