Caldo verde is a traditional Portuguese soup made with Portuguese chouriço or linguiça sausage, dark leafy greens, onion, ...

Inspired by the Spanish dish lentejas con chorizo, this lentil stew features brown lentils simmered with dry-cured Spanish chorizo, onions, carrots, and creamy potato cubes in this hearty one-pot ...

Bring to a boil, then reduce to a low simmer. Simmer until potatoes are cooked through. Add soy chorizo to pan, then mix until combined. Cover with lid, then cook until everything is heated through.

The dish features chunks of peeled potatoes, onion, garlic, chorizo, paprika, and olive oil. The preparation method is unique and unlike recipes that call for frying boiled or parboiled potatoes.

Add the chorizo and garlic and cook, stirring, for about 2 minutes. Add the potatoes and cook for 5 minutes, turning them over. Add the pimentón if desired and salt to taste, then pour in enough ...

While the vegetables are cooking, peel the chorizo and cut into small ... stirring occasionally to prevent the potatoes sticking. Add the stock, bring to the boil, and cook until the vegetables ...

We love jacket potatoes ... fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped tomatoes and beans and bring to a boil.

Mexican Chorizo con Papas can also be made using leftover boiled or mashed potatoes. Try adding shredded cabbage, and make a real hash of it. Into a hot pan, put the fresh chorizo meat.

Place potatoes and onions in a stock pot and pour in water, adding more as needed to cover vegetables by 2-inches. Set pot over medium-high heat and bring to a boil. Reduce heat to medium ...

Then add some freshly cooked chorizo to serve. Heat the olive oil in a large pan over a medium heat. Add the leek, carrot, sweet potato and celery ... Bring to the boil then reduce the heat ...