Spice up your dinner routine with this chorizo and lentil stew recipe that has just the right amount of heat.
Stone Ridge-based husband-and-wife team Gigi Fava and Michael Kane are in love with Mexican culture and cuisine. So much so that the duo, with backgrounds in food magazine design and architectural rendering, respectfully, decided to self-publish a cookbook with recipes crafted by Fava and photographed by Kane. Habaneros on the Hudson is inspired by Fava’s time living in Oaxaca, the couple’s trips to Mexico City, and, of course, the bountiful produce and local ingredients that are available right here in the Hudson Valley.
Chorizo & Lentil Stew
Course: SoupsCuisine: MexicanDifficulty: Medium8
servings30
minutes50
minutes1
hour20
minutesThis chorizo and lentil stew recipe brings the heat with spicy Mexican chorizo, poblano pepper, and serrano pepper. Cool it off with a dollop of Mexican crema on top.
Ingredients
1 lb spicy Mexican chorizo, fresh
¼ oz lard or bacon fat
1 red onion, peeled and chopped
2 medium carrots, peeled and diced
4 garlic cloves, peeled and minced
1 poblano pepper, stemmed and seeded, sliced
1 serrano pepper, stemmed and seeded, sliced
6 cups chicken stock
1 ½ cups dried Beluga lentils
1 14.5-oz can fire roasted tomatoes
2 Tbsp apple cider vinegar
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried Mexican oregano
4 bay leaves
Kosher salt, to taste
Black pepper, freshly ground, to taste
- For garnish
Mexican crema or sour cream
Cilantro sprigs, chopped
Lime wedges
A crusty loaf of bread, to serve
Directions
- If the chorizo has casing, remove it; you can buy chorizo without casings in Latin groceries. In a large skillet over medium heat, break up the chorizo and cook for 10–15 minutes, stirring occasionally until brown. Transfer the chorizo to a plate.
- Add the lard or bacon fat to the skillet and warm. Cook the onion, carrots, garlic, poblano, and serrano until soft, about 5 minutes.
- In a Dutch oven or slow cooker, place the chorizo and the cooked vegetables and chilis. Add the chicken stock, lentils, fire roasted tomatoes, and apple cider vinegar. Stir and add cumin, coriander, oregano, and bay leaves.
- Bring the pot to a boil, then reduce to a simmer. Cover and cook for 30 minutes or until the lentils are firm but cooked through. Add salt and pepper to taste.
- Remove the bay leaves, and transfer the stew into bowls. Garnish with a dollop of crema and cilantro. If you want the stew slightly more tart, serve with lime wedges.
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