But exactly what is chorizo? It's a spicy pork sausage used to impart a slightly smoky, complex flavor to all kinds of dishes ...

It originated in the Iberian peninsula as a pork-based sausage ... t have to be cooked. Fresh (Mexican-style) chorizo won’t provide the right texture for recipes that call for cured chorizo ...

then return the cooked pork and chorizo to the pan and stir well. Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the ...

then return the cooked pork and chorizo to the pan and stir well. Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the ...

Traditional pozole typically contains chicken or pork, but this version from Edgar Castrejón subs in earthy oyster mushrooms for umami flavor and chew. Two types of chiles bring heat and vibrant ...

A cranberry, chorizo and walnut stuffing brings a Christmas feel to this pork loin which is so easy to cook. As it has no bones, a loin takes the guesswork out of carving. Just remove the ...

You could also use them to pep up a milder casserole of pork or chicken, and I am convinced that you can put big chunks of chorizo into any bean hotpot.

Slow-cooked with bourbon and star anise, the pork belly is then glazed with bourbon, soy and honey and served with a richly flavoured sauce. This recipe is from The Dark Horse Bar and Grill and is ...

Set aside. In a medium skillet, heat olive oil over medium heat. Add onion, garlic, and chorizo. Cook 5 to 6 minutes, until chorizo begins to brown. Step 4: Stir in diced tomatoes, chicken broth ...