Pronunciation: [chor-EE-zoh; chor-EE-soh]
A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices. It's widely used in Mexican and Spanish cookery. Mexican chorizo is made with fresh pork, while the Spanish version uses smoked pork. The casing should be removed before cooking. Chorizo makes a tasty addition to many dishes including casseroles, soups, stews and enchiladas.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Bacon Wrapped Dates Stuffed with Chorizo
- Arepas Stuffed with Chiles, Chorizo and Corn
- Lydia's Red Enchiladas con Chorizo
- Smoked Gouda-Chorizo Jalapeno Poppers
- Chorizo Tamales with Green Mole Sauce