Crock Pot Chorizo Stew

"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!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
4hrs 5mins
Ingredients:
16
Serves:
4-6
Advertisement

ingredients

Advertisement

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. :).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
  2. We loved this! Flavorful and satisfying. I used more chorizo than called for because that was the size package it came in...ditto for the hominy, the store only had larger cans. I'd make it exactly the same way next time.
     
  3. 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.
     
  4. added 4 strips of bacon chopped up - nice addition, but isn't bacon always?
     
  5. Yummmyyy! Our chorizo was a homemade zaar recipe and it was spicy - just the way I love it. Keeper.
     
Advertisement

Tweaks

  1. 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

<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>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes