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Grilling the chorizo and vegetables before they go into the pot is a good example of how browning ingredients first, adds to the flavor of a dish.
All chorizo sausages are not the same. The Spanish make it from smoked pork, while the Mexican chorizo is made from fresh pork. To further confuse the issue, the flavor can differ depending on the variety of spices, the hotness of the chilies and the texture can range from styles made with chunks of meat to those made from ground meat.
Chorizo and Pepper Stew
Makes four servings
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1 pound fresh chorizo sausage
2 bell peppers, halved and seeded
1 sweet onion, peeled and thickly sliced
3 slices of bacon, chopped
1 (16 ounce) can white beans, rinsed and drained
6 cloves Caramelized Garlic
1 teaspoon each: ground cumin, oregano, paprika
Hot sauce to taste
1 cup red wine
Top with fresh chopped parsley
Pre heat grill to medium.
Grill the chorizo 7 to 8 minutes, turning occasionally. Remove, cool and slice into 1-inch pieces. Brush the bell peppers with olive oil, grill 2-3 minutes on each side, cool and cut into thin strips. Brush the onion slices with olive oil, grill 3 to 4 minutes on each side. Remove, cool and chop.
On the side burner or stove top preheat a sauté pan to high heat. Add bacon and cook until light brown. Add the grilled peppers, onions, beans, garlic, spices and cook for 2 minutes longer. Lower the heat to medium and add the chorizo. Stir in the wine and cook 5 minutes longer, stirring occasionally.
Serve with fresh chopped parsley or cilantro.