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Recipe by Jamie Purviance

Grilled Chorizo and Black Bean Stew

  • People

    Serves 4 to 6

  • Prep Time

    45 mins

  • Grilling Time

    36 to 38 mins

  • People

    Serves 4 to 6

  • Prep Time

    45 mins

  • Grilling Time

    36 to 38 mins

the Ingredients

20151023095410 Row Pork 41
  • 1 pound / 455 grams Spanish-style smoked (not Mexican fresh) chorizo sausage links
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 jalapeño chile peppers, seeded and minced
  • 1 poblano chile pepper, seeded and cut into ½-inch dice
  • 1 red bell pepper, seeded and cut into ½-inch dice
  • 1 medium zucchini, cut into ½-inch dice
  • 2 cups ½-inch diced butternut squash (about 1 pound)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander seed
  • 1 teaspoon pure chile powder
  • ½ teaspoon ground cayenne pepper (optional)
  • 1 can (28 ounces) whole plum tomatoes in juice
  • 4 cups / 960 milliliters low-sodium chicken broth or stock
  • 1 bay leaf
  • ¼ cup / 75 grams tomato paste
  • 2 tablespoons packed light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • ¼ cup / 8 grams roughly chopped fresh cilantro leaves

Special Equipment

  • wok or 12-inch cast-iron skillet

Instructions

  • 01 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 02 Brush the cooking grates clean. Grill the chorizo over direct medium heat, with the lid closed, until no longer pink in the center, 6 to 8 minutes, turning occasionally. Remove from the grill and, when cool enough to handle, cut into bite-sized pieces. Set aside.
  • 03 Heat a wok or 12-inch cast-iron skillet over direct medium heat for 5 to 10 minutes. Add the oil and let it warm. Add the onion and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the garlic, jalapeños, poblano, and bell pepper. Cook until the chiles begin to soften, about 2 minutes, stirring occasionally. Add the zucchini, squash, cumin, coriander seed, chile powder, and cayenne pepper (if using). Cook for 1 minute, stirring to combine. Add the tomatoes, broth, bay leaf, tomato paste, brown sugar, salt, and pepper, crushing the tomatoes with a spoon. Cook over direct medium heat, with the lid closed, until the squash is tender but not mushy, about 20 minutes. Add the chorizo and black beans and continue to cook until heated through, about 5 minutes more. Remove from the grill, remove and discard the bay leaf, and stir in the cilantro. Serve warm.
Ingredients
Instructions

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