Best 20 Chorizo Stew Recipes

SPICY TOMATO, SEAFOOD, AND CHORIZO STEW

Steps:

• Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
• Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
• Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
• Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

CHORIZO-POTATO STEW

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
• Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.

CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)

Steps:

• Preheat medium soup pot over medium-high heat.
• Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
• Preheat broiler.
• Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs. ;

CHORIZO AND CHICKPEA STEW

Steps:

• If ever there were justification for cupboard love, this would be it: a full-on feast thrown together to enormous effect, simply with ingredients that you can more or less keep on permanent standby. And, like so many of these recipes, it's pretty well instant. After all, if you haven't got time to shop, it's hardly likely you'll be able to spend many hours at the stove.
• I am, anyway, a huge fan of bulgar wheat - think couscous, only more robust - but cooked like this, with some strands of pasta tossed in hot oil first, it really has something extra. I was taught to do this, just chatting stoveside, by an Egyptian friend when I was in my twenties, and I've never seen any reason to change the drill. He, actually, didn't use torn-up spaghettini but, rather, lokshen, which are the short lengths of vermicelli customarily found in echt chicken soup.
• This is a tradition about as far away from the chorizo-cooking culture as you could get, but the chickpea-studded, tomatoey and paprika-hot stew goes extremely well with the nubbly grain. I keep a stock of cherry tomatoes in sauce in the cupboard, but regular canned tomatoes could be substituted easily enough.
• Warm the olive oil in a thick-bottomed saucepan on a medium heat.
• Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws. Then add the bulgar wheat and stir for another minute or two.
• Stir in the cinnamon and the salt, and then pour the water into the pan. Add the bay leaves, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed.
• Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots (if using), along with the chickpeas (or beans) and canned tomatoes, and 3/4 fill each empty tomato can with water and swish it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper, to taste.
• Serve with the bulgar wheat and, if there's any to hand, some chopped cilantro.

CHORIZO AND WHITE BEAN STEW

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
• Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
• Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

CHORIZO AND LENTIL STEW

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Stir in garlic, and cook until it turns golden brown, about 45 seconds. Add the chorizo sausage; cook and stir until the sausage is crumbly and beginning to brown, about 4 minutes. Stir in celery, and cook until the celery softens, about 4 minutes more.
• Pour off any excess grease from the sausage, then add the lentils and water. Season with turmeric, curry powder, and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 40 minutes. Season to taste with salt and pepper before serving.

CALDERETA (FILIPINO BEEF AND CHORIZO STEW)

Steps:

• Combine beef chuck, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef chuck is browned and liquid is reduced, about 20 minutes. Remove from heat.
• Heat olive oil in a pot over medium heat; cook and stir onion and green bell pepper in the hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
• Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce heat to medium-low, cover pot, and simmer for 30 to 40 minutes.
• Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.

COD STEW WITH TOMATOES, KALE AND CHORIZO

Steps:

• Heat a large pot over medium heat. Add the chorizo and cook until browned, about 5 minutes. Add the garlic and onion and cook until soft, about 5 minutes. Stir in the kale, potatoes, tomatoes and water and bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring twice. Uncover, raise the heat slightly and cook for 20 minutes longer. Stir in the salt and pepper.
• Place the cod over the liquid, cover and simmer until just cooked through, about 5 minutes. Using a wide spatula, carefully transfer the fillets to shallow soup bowls. Spoon the stew over the cod and serve immediately.

ULTIMATE BLACK BEAN SOUP/STEW WITH CHORIZO AND BRAISED CHICKEN

Steps:

• ADVANCED PREP FOR BEANS:.
• DRIED BEANS: Place black beans in a large bowl and cover with 1 gallon of water. Add 3 tablespoons salt and stir until dissolved. Cover and set aside at room temperature overnight.
• CANNED BEANS: Drain and rinse 2 28-oz. cans of black beans.
• PREPARE CHICKEN:.
• The next day, season chicken with salt and pepper on all sides.
• Heat oil in a large Dutch oven or saucepot over medium-high heat until shimmering.
• Add chicken and cook without moving until well browned on 1st side, about 5 minutes.
• Flip chicken and cook until 2nd side is browned, about 3 minutes longer.
• Remove chicken from pot with tongs and set aside on a large plate.
• COOK CHORIZO & PEPPERS:.
• Add chorizo to Dutch oven/saucepot. Cook, stirring occasional, until chorizo is crisp and starting to char, about 4 minutes.
• Add scallion whites, 1 finely chopped Serrano pepper, and minced garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes.
• Add cumin and cook, stirring, until fragrant, about 30 seconds.
• Add chopped chipotles and their sauce. Cook, stirring until fragrant, about 1 minute.
• (IF USING DRIED BEANS) Add 1 1/2 quarts low-sodium chicken broth and bay leaves.
• (IF USING CANNED BEANS) Add 1 quart low-sodium chicken broth and bay leaves.
• Drain and rinse black beans and add to pot. Nestle chicken pieces into beans. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally until beans and chicken are tender.
• (IF USING DRIED BEANS) The cooking time should be 45 minutes to 1 hour.
• (IF USING CANNED BEANS) The cooking time should be 30 minutes.
• Remove and discard bay leaves and skins from chicken.
• Using a ladle, carefully transfer 2 cups of beans and chorizo with liquid to a blender. (Some blenders may require some cooling off time before blending; a Vitamix does not!) Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot.
• If you want a thicker soup, scoop up more beans and chorizo and blend that. To make it easier for dinner guests, you can shred the meat off the chicken and mix it into the stew; otherwise, they will need a fork and knife in addition to a soup spoon, and probably strong napkins.
• Serve chicken and beans with scallion greens, avocado, cilantro, lime wedges, sliced Serrano peppers and sour cream at the table for garnish.

SPICY SPANISH CHORIZO STEW

Steps:

• In a large and deep frying pan, fry the chorizo and ham without any oil.
• After a couple minutes, add the onion, garlic, mushrooms and peppers and cook for another few minutes.
• Then add the tomatoes, water, salt, pepper and paprika.
• Cook for about five minutes.
• Add peas and cook for another couple minutes.
• Roughly chop parsley and throw that inches.
• Make four indentations in the stew and crack the eggs directly into them.
• Now, either cover the pan and cook for about five minutes until the eggs are set or cook the eggs by grilling them in your oven.
• Serve immediately with crusty bread and more parsley on top.

CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)

Steps:

• Preheat medium soup pot over medium-high heat.
• Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper.
• Dice chorizo.
• Add EVOO and chicken to the pot. Lightly brown chicken 2 minutes, then add chorizo and garlic.
• Cook another 2-3 minutes, then add peppers, onions and potatoes.
• Cook 5 minutes, then stir in tomatoes, kidney beans and hot sauce.
• Add chicken stock and bring soup to a bubble.
• Preheat broiler.
• Reduce heat and simmer until potatoes are tender (10-12 minutes).
• Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler.
• Garnish with scallions and herbs.

CHORIZO-COD-POTATO STEW

Steps:

• Preheat a soup pot over med-high heat with the oil.
• Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
• Add in the potatoes; continue to cook for 2 minutes.
• Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
• Add in the white wine and cook for 3 minutes.
• Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
• You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
• Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
• Finish the soup with the parsley; taste for seasonings and serve.

SPICY PUMPKIN STEW WITH CHORIZO

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Melt butter in a Dutch oven over medium heat. Add apples, onion, celery, and garlic; saute until aromatic and slightly tender, about 5 minutes. Add pumpkin, chicken broth, cinnamon, nutmeg, salt, and pepper. Mix gently to blend.
• Stir browned sausage into soup and simmer over low heat for 30 minutes. Serve with a swirl of heavy cream on top.

CHORIZO WITH SWEET PEPPER AND ONION STEW AND FRIED CROUTONS

Steps:

• Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar.
• Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate.
• Add as many bread slices to pan as will fit in one layer. Cook until golden on both sides, about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necessary.
• Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and sauté until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan, and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered, until stew thickens slightly, 5 to 10 minutes longer.
• Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.

CHORIZO-COD-POTATO STEW

Steps:

• Preheat a soup pot over medium-high heat with the EVOO. Add the sliced chorizo and cook, stirring frequently, for 2 minutes. Add the potatoes and continue to cook for 2 minutes. Add the onions, carrots, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes. Add the white wine and cook for 3 minutes. Add the fire-roasted tomatoes, chicken stock, and roasted red peppers, bring up to a simmer and cook for 5 minutes. You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little. Add the cod. Gently simmer for 3 to 4 minutes, or until the fish is cooked through. Finish the soup with the parsley, taste for seasoning, and serve.

PORTUGUESE-STYLE STEW WITH CHORIZO AND CHICKEN

Steps:

• Heat oil in heavy large pot over medium heat. Sprinkle chicken with salt and pepper. Add to pot; sauté until browned, about 3 minutes. Using slotted spoon, transfer chicken and chorizo to large bowl. Pour off all but 2 tbsp drippings from pot. Add onion to pot; sauté until golden, about 6 minutes. Add garlic; sauté 1 minute. Mix in tomato paste, then crushed tomatoes, broth, and parmesan. Bring to boil. Reduce heat to medium-low and simmer uncovered 20 minutes to blend flavors. Discard parmesan. Return chicken and sausage to stew; simmer until chicken is cooked through, about 20 minutes longer. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir beans into stew. Add clams; cover and simmer until clams open, about 8 minutes (discard any that do not open). Stir in basil and parsley. Season stew to taste with salt and pepper. *Spanish chorizo is a smoked pork sausage and is milder than Mexican chorizo.

SPINACH, OYSTER AND CHORIZO STEW

Steps:

• Heat oil in a heavy soup pot over medium-low heat. Add onion, then crumble chorizo into the pot. Cook, stirring often, until sausage is browned, about 10 minutes. Remove sausage and onion, drain well to remove fat, wipe out pot and return sausage and onion.
• Add milk and half-and-half to the pot over medium heat, and heat just until steaming. Add spinach, and simmer a minute or two.
• In a skillet, heat oysters and their liquor just until edges curl up. Pour into pot, and heat until very hot but not boiling. Season to taste with Worcestershire sauce, salt and pepper.

CHICKPEA, CHORIZO, AND CHICKEN STEW WITH MT. TAM CHEESE

Steps:

• Prepare chickpeas:
• Soak chickpeas in water to cover by 2 inches for 8 to 12 hours, then drain.
• Cut an X in bottom of each tomato. Blanch tomatoes in a saucepan of boiling water 10 seconds, then transfer with a slotted spoon to a bowl of ice and cold water. Peel, seed, and dice tomatoes.
• Toast peppercorns and cumin seeds in a small dry heavy skillet over moderate heat, stirring, until fragrant and cumin seeds are a shade darker. Cool completely, then finely grind in grinder.
• Heat 2 tablespoons olive oil in a wide 6- to 7-quart heavy pot over moderate heat until hot but not smoking. Add bacon and cook, stirring, until just browned, about 3 minutes. Add 2 tablespoons butter and heat until foam subsides, then stir in garlic and jalapeños and cook, stirring, 1 minute.
• Increase heat to moderately high and stir in celery, bell pepper, poblano, onion, carrot, and fennel, then cook, uncovered, stirring frequently, until vegetables are browned, about 20 minutes. Stir in tomatoes, bay leaves, and ground spices and cook, stirring, 1 minute. Add Sherry and deglaze by boiling, scraping up any brown bits from bottom of pot, until most of liquid is evaporated, about 2 minutes.
• Add chickpeas and stock and simmer, uncovered, stirring occasionally, until chickpeas are tender and liquid is thick and saucelike, 1 1/2 to 2 hours.
• Prepare chorizo and chicken while chickpeas simmer:
• Put oven rack in middle position and preheat oven to 375°F.
• Prick chorizo links several times with a fork, then brown in remaining 2 teaspoons olive oil in an ovenproof large heavy skillet over moderate heat, turning, about 10 minutes. Transfer to a plate and chill, uncovered, until cold and firm, 10 to 15 minutes. Slice chorizo into 1/4-inch-thick rounds and chill, covered.
• Pat chicken dry and sprinkle with salt and pepper. Heat remaining tablespoon butter in cleaned skillet over moderately high heat until foam subsides, then sear chicken, skin side down, until skin is crisp and browned, about 5 minutes. Turn chicken over, then drizzle with extra-virgin olive oil and place a rosemary sprig on each piece. Transfer skillet to oven and roast until chicken is just cooked through, 12 to 15 minutes. Remove from oven and let stand 10 minutes, then discard rosemary, skin, and bones and shred meat. Keep loosely covered.
• Finish stew:
• When stew is thickened, stir in chicken and chorizo and simmer until sausage is cooked through, about 5 minutes. Discard bay leaves. Divide stew among 6 to 8 bowls and top each serving with 2 or 3 thin wedges of cheese.
• *Available at Latino markets.
• **Available at cheese shops, Murray's Cheese Shop (888-692-4339; murrayscheese.com), and Cowgirl Creamery (866-433-7834; cowgirlcreamery.com).

CHORIZO, CHICKPEA & BANANA STEW

Steps:

• Heat the oil in a large pan over medium-high heat. Stir in the onion, garlic and ginger and fry for 2-3 minutes. Add the chorizo and brown the meat for a further 2-3 minutes. Drain off any excess fat if desired.
• Add the tomatoes and stock, stir, and bring to a boil. Lower heat, cover, and simmer gently for 30 minutes.
• Add the chickpeas and bananas to the stew and cook for a further 5 minutes, or until the bananas are just starting to fall apart. Season with a salt & pepper and serve garnished with cilantro.

BLACK BEAN-CHORIZO STEW

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.