I am a great fan of Chorizo; I love the paprika flavor it gives to any recipe. For these types of recipes with Chorizo Sausage you really need the air-dried type not the softer type of Chorizo.
What is Chorizo?
The Spanish sausage Chorizo is a type of preserved pork sausage, made from a mixture of pork and the pork fat. During its manufacture, it is seasoned with smoked paprika and plenty of salt.
Chorizo has two classifications depending on the type of paprika used when made, the classes are spicy or sweet or in Spanish that is Picante (spicy) and dulce (sweet).
There are hundreds possibly thousands of different chorizo varieties, from those containing different combinations of herbs and spices, and whether smoked or unsmoked. These differ very much depending on the Spanish region they have been made.
Pork and Chorizo Sausage Recipe.
For this recipe I have used a spicy variety that is classified as hard Chorizo because it has been air dried. The hard variety really needs to be cooked; I just slice the Chorizo into 1/4″ slices and fry gently before adding to my dish. You can also dice finely and fry then add as a garnish to salads. If you fry the chorizo with onion – the paprika infused fat in the sausage oozes out and really adds flavor to the onion. I have used pork in this recipe but Chorizo works really well with chicken instead.
660g pork loin chops
1 orange or red pepper sliced
2 red onions
1 tsp smoked paprika
200g Spanish Chorizo sliced
400g can of chopped tomatoes in tomato juice.
1 tbsp olive oil
1. Put the slow cooker on low to heat up.
2. Brown the pork loin chops in a frying pan with ½ the olive oil until nicely browned, place these into the slow cooker.
3. Chop onions into large ½ inch dice.
4. In the same pan gently fry the onions in the rest of the olive for about 5 minutes.
5. Add the sliced chorizo and pepper and continue to fry gently.
6. Once the chorizo has some color tip this mixture into the slow cooker.
7. Put the tin of tomatoes into the frying pan with the smoked paprika, heat through and put his mixture into the slow cooker.
8. Use the tomatoes to deglaze the pan as this will pick up the juices from the Chorizo which will have a deep paprika taste and the crusty bits from frying the pork loin chops.
9. Cook this recipe in the slow cooker for 6 hours on low. All slow cookers differ in their cooking temperature, so check after 4 hours to make sure the pork and chorizo stew is cooking well. Adjust the cooking time accordingly.