How to Roast & Slow-Cook Chorizo

Cured chorizo sausage is the basis for a hearty soup.

Chorizo is a spicy sausage made from either pork or beef. It's redolent with cumin, oregano, garlic and, of course, hot peppers, lots of hot peppers. It's a common ingredient in Mexican, Southwest and Spanish cooking. It's a key component in the Portuguese dish calde verde, a spicy soup made with kale and chorizo. It's sold fresh by the pound and looks like finely ground, very red hamburger. It's also sold cured in sausage-shaped links.

Things You'll Need

• 1 lb. fresh chorizo
• Skillet, oven-proof
• Spatula
• 4 large potatoes
• Cutting board
• Knife
• Fork
• Cucumber, tomatoes, jicama salad
• Lime juice
• 8 oz. cured chorizo sausage
• Skillet
• Slow-cooker
• 4 cups kale
• 1 onion, chopped
• 4 cups chicken broth
• Bread

Instructions

Roast Chorizo and Potatoes

1. Roll fresh chorizo into golf ball-sized meatballs. Place in an oven proof skillet. Put the skillet over medium high heat and brown the meatballs. Turn them with the spatula. They will release a lovely orange-red fragrant oil. Do not discard or drain off the oil. Scrub the potatoes and slice 1 inch thick. Put them in the pan turning each one so it's coated with oil.

2. Put the skillet in a preheated 350-degree Fahrenheit oven. Roast for 45 minutes until the potatoes are cooked through.

3. Test the potato by pricking with a fork. It should go in easily. The roasted chorizo should be done when the potatoes are. Cut one open to test. It should be a dark brownish-red.

4. Serve with a salad of cucumbers, tomatoes and jicama dressed with lime juice.

Slow-cooked Chorizo and Kale Soup -- Calde Verde

1. Slice the cured sausage 1/4 inch thick. Place in a hot skillet and fry until the sausage releases that spicy oil. Add the chopped onion and immediately lower the heat. Saute for four minutes over low heat.

2. Pour the sausages, onions and oil into a slow-cooker. Put four cups of chicken broth into the skillet. Scrap up all the browned bits and put the broth and the bits into the slow cooker.

3. Wash the kale and roughly chop. Wash the potatoes, peel and cut into 1-inch chunks. Add to the slow cooker. Cover and cook on low for four hours or high for two hours.

4. Serve with crusty bread.

Tips & Warnings

• If you've never eaten chorizo, fry up a few tablespoons to see how spicy it is. A little can go a long way. If you love spicy food, add more chorizo. If the flavor is overwhelmingly hot, use less.

• Mix the chorizo half and half with ground beef and use it in your favorite meatloaf recipe.

• The oil is spicy. Wash your hands several times to remove it, so you don't touch your eyes or nose.

References

• Premier Systems: Chorizo
• "The Cooking of Spain and Portugal"; Peter S. Feibleman; 1969