Recipe by Julesong
I recently made some fresh chorizo sausage (I posted it here at RecipeZaar, too - it's a great recipe!), and this stew is the result of cooking up part of that batch. Very rich and tasty!
Top Review by Teacher, Baker, Candlestick Maker
We LOVE this recipe! Made it the first time using store-bought chorizo and it was great... your recipe for homemade chorizo made it even better! We used fresh pork and ground it ourselves. Thanks!
- 709.77 ml hot water
- 14.78 ml beef bouillon
- 473.18 ml chopped cabbage
- 425.24 g can yellow hominy, drained
- 198.44 g canminced mild green chilies, with liquid
- 236.59 ml minced yellow onion
- 2 stalk celery, chopped
- 9.85 ml minced roasted garlic
- 118.29 ml chopped roasted red peppers or 118.29 ml yellow bell pepper
- 0.59 ml fresh ground black pepper, to taste (or black or pink or green mixture)
- 9.85 ml extra virgin olive oil
- 453.59 g fresh chorizo sausage, removed from the skin
- salt and pepper, to taste
- chopped fresh cilantro, for garnish
- sour cream, for garnish
- shredded cheese, for garnish (cheddar, monterey jack, pepper jack, etc)
Directions See How It's Made
- In the crock pot on high temperature, dissolve the bouillon in the hot water.
- Add the cabbage, hominy, chiles, onion, celery, garlic, bell pepper, and freshly ground black pepper.
- Over a high temperature in a skillet, saute the unskinned chorizo sausage in olive oil until browned, about 7 to 10 minutes.
- Add cooked chorizo to the crock pot.
- Simmer on high for 3 to 4 hours, or until it has reached the texture you prefer.
- Add salt and pepper to taste, add your favorite garnishes, and enjoy.
- Serve along with nice crusty bread or- even better- cornbread!
- Note: if your chorizo didn't add enough spices/flavor for you, feel free to add ancho chile powder, cayenne, jalapeno, whatever floats your boat. :).