Crock Pot Chorizo Stew
Ready In: 4 hrs 5 mins
Serves: 4-6
Ingredients
- 3 cups hot water
- 3 teaspoons beef bouillon
- 2 cups chopped cabbage
- 1 (15 ounce) can yellow hominy, drained
- 1 (7 ounce) can minced mild green chilies, with liquid
- 1 cup minced yellow onion
- 2 stalks celery, chopped
- 2 teaspoons minced roasted garlic
- 1⁄2 cup chopped roasted red peppers or 1⁄2 cup yellow bell pepper
- 1⁄8 teaspoon fresh ground black pepper, to taste (or black or pink or green mixture)
- 2 teaspoons extra virgin olive oil
- 1 lb 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
- 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. :).
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