Mexican 16 Bean Tomato And Chorizo Stew Recipe 475

MEXICAN 16-BEAN TOMATO AND CHORIZO STEW RECIPE - (4.7/5)

Steps:

• 1. Rinse beans and place in a large saucepan. Cover with water and soak overnight. 2. Coat bowl of slow cooker with nonstick cooking spray. Drain beans and add to slow cooker. Stir in onion, celery, carrots, garlic, broth, tomatoes, chorizo and 2 cups water. 3. Cover and cook on HIGH for 6 hours or LOW for 8 hours. 4. To serve, stir in salt and cilantro. Accompany with tortilla chips, sour cream and additional cilantro, if desired.

BLACK BEAN-CHORIZO STEW

Steps:

• Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
• Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
• Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

HOMEMADE MEXICAN CHORIZO RECIPE - (4.3/5)

Steps:

• SLOW ROASTED PORK: Season a pork butt with cumin, salt, pepper, and garlic, cooked at 225°F for 6 hours. In a dry skillet heated on high, or hot oven, toast the chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. After chiles are moist, drain the water and place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed (can add a splash of water or vinegar if it's too dry to blend). It should look like ketchup. I prefer the slow roasted pork rather than fresh ground pork for storage and food safety reasons. Finely dice cooked pork to almost ground pork texture. Add the chile purée to the ground pork, along with the rest of the spices. Mix well. To test the flavors, pinch off a small piece and fry it up in a skillet for a minute or so. Taste it and add more spices if needed. You can let it sit for a few hours so the flavors will meld, but I find it's delicious just after making as well. Will keep in the refrigerator for a few days, and it freezes nicely. My preference is a little spicier so I upped the cayenne and added the black pepper to the basic recipe

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.

SLOW-COOKED SPICY BEEF, TOMATO & CHORIZO STEW

Steps:

• Make sure you prepare this in the morning and leave it bubbling away for at least 8 hours (make sure you don't leave it unattended and follow the guidelines of your slow-cooker). You can do this even if you don't have a slow-cooker but use a fairly big deep-bottomed saucepan or casserole pot and leave on a low heat setting for at least 3 hours.
• 1. Prepare all veggies and chop into about inch size pieces or bigger if you like (I prefer big chunks).
• 2. Prepare the tomatoes as above.
• 3. Chop the stewing beef into inch size pieces, you don't really want them much bigger as they will go chewy and not soft.
• 4. Chop the chorizo sausages as above into cm size slices.
• 5. place all ingredients (except the gravy granules and worcester sauce) into your slow cooker along with the water or vegetable stock and turn on as per guidelines. Leave until it comes to the boil and when it starts to simmer add the gravy granules and worcester sauce. Leave bubbling away for approx 8 hours (3 hours if not using a slow cooker) and then serve. be careful as can be very hot!

CHORIZO STEW

Steps:

• Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
• Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
• Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
• Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
• Season to taste.
• Ladle into bowls and top with the spring onion.