"Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, well, so is the ballet." - Julia Child

Wednesday, February 12, 2014

Chorizo Stew

Chorizo Stew

Crock Pot, 6 Qt

3 12-inch Salvadorean Chorizo
2 cups of brown lentils
4 tomatoes, diced
2 green bell peppers, diced
1 large onion, diced
1 3-inch stick cinnamon
1 chipotle chili, rehydrated and minced
1 ancho chili, rehydrated and minced
4 3-inch sprigs of fresh oregano
4 3-inch sprigs of fresh thyme
1 6-inch sprig of fresh rosemary
2 fresh bay leaves
3 cans of chicken broth
Salt & pepper

1. Grease the inside of the crock with a little vegetable oil.  Tie the oregano, thyme, and rosemary into a bunch with butcher twine.

2. Dump lentils, vegetables, and the minced chilis into the crock.  Toss and mix.

3. Bury bay leaves, the herb bunch, and the cinnamon stick into the mix.  Add chicken broth.

4. Lay the chorizo on top of the heap and cover.  Cook on High for 6 hours, or on Low for 8 hours.

6. Serve hot with corn tortillas chips on the side.


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