Best Fresh Green Chorizo Recipes

PAT'S CHORIZO AND COLLARD GREEN DRESSING

Pat's Chorizo and Collard Green Dressing image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

4 tablespoons butter
8 ounces Spanish-style chorizo, chopped
1 small bunch collard greens, washed well, ribs removed and sliced into very thin ribbons
1 large onion, finely chopped
1 large carrot, finely chopped
1 rib celery, finely chopped
3 cloves garlic, chopped
8 cups cubed and toasted cornbread (day old yellow cornbread preferred)
4 cups chicken stock
2 eggs, beaten
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves

Steps:

Preheat the oven to 350 degrees F.
Melt the butter in a large heavy skillet over medium-high heat. Once the butter foams, add the chorizo and cook for 5 minutes. Add the vegetables and saute until tender, about 5 to 8 minutes more. Set aside to cool slightly.
Add the cornbread to a very large mixing bowl. Pour in the stock, and the beaten eggs. Season the mixture with salt and pepper, to taste. Add the cooled vegetables and the parsley and toss everything together. Pour the mixture into a large 4-quart buttered casserole dish and cover with foil. Bake for 30 minutes, then uncover and continue baking for 15 minutes more.

BLACK BEAN-CHORIZO STEW

Black Bean-Chorizo Stew image

This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it's got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.

Provided by Melissa Clark

Categories dinner, lunch, soups and stews, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1 large white onion, diced
1/2 batch (12 ounces) homemade green chorizo (see recipe), or use another spicy fresh sausage
1/4 cup chopped cilantro stems, leaves reserved for serving
7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
1 (28-ounce) can diced plum tomatoes with their juices
2 teaspoons kosher salt, more as needed
Diced avocado, for serving
Sliced scallion, for serving
Lime wedges, for serving

Steps:

Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 15 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams