Fresh Green Chorizo Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large heavy skillet over medium-high heat. Once the butter foams, add the chorizo and cook for 5 minutes. Add the vegetables and saute until tender, about 5 to 8 minutes more. Set aside to cool slightly.
• Add the cornbread to a very large mixing bowl. Pour in the stock, and the beaten eggs. Season the mixture with salt and pepper, to taste. Add the cooled vegetables and the parsley and toss everything together. Pour the mixture into a large 4-quart buttered casserole dish and cover with foil. Bake for 30 minutes, then uncover and continue baking for 15 minutes more.

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.