This is a great dish to make ahead and serve while you are passing out the Halloween candy. We fill up mugs and sit outside waiting for the little ghosts and goblins to fill their plastic pumpkins while we fill our tummies with warm creamy corn that has a big kick with the homemade chorizo.
To double the pleasure serve over corn bread and enjoy with a spoon.
Homemade Mexican Chorizo (Paleo Lunches and Breakfasts on the Go CookBook)
- 6 dried Mexican Chili peppers
- 6 cloves garlic
- 3 TBSP. Smoke Paprika
- 1 TBSP. oregano
- 1 tsp. Cumin
- ½ tsp. cloves
- ½ tsp. cayenne pepper
- 1 tsp. kosher salt
- Fresh ground pepper
- 2 pounds ground pork
- 4 TBSP. minced cilantro
Warm the skillet and toast the chili peppers over a high heat for 2 minutes per side. Remove from heat and clip off and discard the tops (use scissors)
Cut the chilis into ½ inch strips, saving the seeds.
Cover with ½ cup hot water and set aside for 10 minutes. While they soften.
In a food processor add garlic,, paprika, oregano, cumin, cloves, coriander, cayenne, cilantro and salt and pepper. Add the soften chiles and their water. Puree into a paste. Place the pork in a large bowl and combine puree with hands, being careful not to over mix.
- 2 cartons organic chicken stock
- 4 cans creamed corn
- 1 bunch scallions minced
- 1 medium sized onion, minced
- 1 red pepper minced
- ¾ pound fresh chorizo
- 1 cup diced red potatoes, skin on
- 1 pint half and half
- Splash hot sauce (optional)
- Cilantro for garnish
Heat 2 TBSP. oil in soup pot. Add chorizo and onions and sauté until pork is browned. Add red potatoes and creamed corn, lower heat, add stock and simmer for ½ hour. Add scallions and diced red peppers.
Skim any fat off. Add ½ and 1/3 and hot sauce.
Garnish with cilantro