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These one-pot stew recipes, like vegetable stew and chorizo & black bean stew, ... This quick stew was inspired by feijoada, Brazil's national dish made with black beans and a variety of meats ...
If you are using a hard Spanish chorizo, remove the casing, slice it, and then add it to a food processor with honey and a tablespoon or two of water. That’s it. That’s the whole process.
Leave clam in bottom shell but loosen the meat for easy eating. In a small pan over medium high heat, heat the olive oil. Throw in the onion, red pepper, garlic, chorizo, paprika, and cayenne.
Sauté the onion in the oil over low heat in a wide skillet, stirring often, for about 20 minutes, until it is really brown, almost caramelized. Add the chorizo and garlic and cook, stirring, for about 2 minutes. Add the potatoes and cook for 5 minutes, turning them over.
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Add chorizo and cook, breaking up with a wooden spoon, until browned, 3 to 5 minutes. Stir in garlic, tomato paste, chili powder, and cumin and cook, stirring, until fragrant, about 1 minute more.
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Twist on Tradition. Ingredients. 1 ¼ cups water. 1 cup P.A.N. fine cornmeal. 2 tbsp olive oil. 1 tsp kosher salt and pepper. 4 oz Mexican chorizo, casing removed
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