Chorizo 2

Chorizo (Spanish pronunciation: [tʃoˈɾiθo]; Galician: Chourizo [tʃoˈɾiθo]; Portuguese: Chouriço [ʃoˈɾisu]; Catalan: Xoriço [ʃuˈɾisu]) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. In English it is usually pronounced /tʃəˈriːzoʊ/, /tʃəˈriːsoʊ/, or /tʃəˈriːθoʊ/, but sometimes mispronounced /tʃəˈriːtsoʊ/.

Chorizo can be a fresh sausage, in which case it must be cooked, but in Europe it is more frequently a fermented cured smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão or colorau).

Chorizo can be eaten as is (sliced or in a sandwich), simmered in apple cider or other strong alcoholic beverage such as Aguardiente, barbecued or fried. It also can be used as a partial replacement for ground beef or pork.

Chorizo. (2009, June 21). In Wikipedia, The Free Encyclopedia. Retrieved 23:20, June 21, 2009, from

Nutritional info for entire recipe. Divide by number of servings you get.

Per serving: 638 Calories (kcal); 44g Total Fat; (62% calories from fat); 52g Protein; 8g Carbohydrate; 4g fiber; 165mg Cholesterol; 1356mg Sodium
Effort: Easy

1 pound lean pork shoulder — or tenderloin
1 tablespoon hot chili powder — or mild
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground oregano
2 tablespoons olive oil
2 tablespoons water
1 teaspoon red pepper flakes
1/2 teaspoon garlic powder

How to Prepare:
Roughly chop pork then process in pulses in a food processor until very fine. Add remaining ingredients and pulse to blend thoroughly. You want almost a pate/paste consistancy. Refrigerate covered overnight to allow flavors to blend.
Form into patties or crumbles and fry until cooked through. Cook thoroughly.

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