Crock Pot Chorizo Stew
- Ready In:
- 4hrs 5mins
- Ingredients:
- 16
- 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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Reviews
-
This is absolutely wonderful on a busy cold day! I changed the recipe a bit by using only 4 oz of green chiles and 14 oz of chorizo sausage and 1/2 pkg of Jimmy Dean Sausage I needed to use up. I also cooked this on low for 8 1/2 hours instead of on high as indicated in the recipe. Thanks for sharing! We will be having this again soon.
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Tweaks
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I found it a bit dull. I used a wonderful smoked chorizo made by a local person and chicken broth instead of the beef bouillon. I cooked it for 3 hours. The ingrediants said to use chorizo "removed from the skin," but the recipe said to saute the "unskinned chorizo" I am not sure when I was supposed to remove them from the skin, so I did it when I sauted. Perhaps the beef bouillon was mandatory. Also, I am going to guess that cooking it longer might help.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>