This simple Mexican dish is packed with unique, luscious flavors and takes less than 30 minutes to prepare. Chorizo is uncooked sausage, made with fresh ground pork and well seasoned with smoked red chiles. Since it’s fresh, you will need to remove the casing before cooking. Chorizo can be found at most supermarkets or if you’re fortunate enough, an authentic Carniceria–Mexican Meat Shoppe. Also, some chorizos are very salty so watch the seasoning.
I serve this flavorful, slightly spicy dish with seasoned pinto beans topped with a blend of Mexican cheeses and flour tortillas, but it’s a great filling for soft tacos too; just add shredded cheese, beans and your choice of any of your favorite taco fillings. Great for breakfast, lunch or dinner!
1 tablespoon light olive oil
1 pound of Mexican chorizo, casings removed
1 small onion, diced
1 hatch, pablano chile pepper, or 1 green pepper for less heat, chopped course
1 pound boiled red skinned new potatoes, cut into small cubes
Kosher salt and fresh ground black pepper, to taste
Heat the oil in a heavy large skillet over medium-high heat. Add chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions, peppers and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with a little salt and pepper, to taste. Transfer to a serving bowl or plate into individual serving dishes. Top with additional roasted peppers and hot sauce for garnish. My favorite is “Cholula.”