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Grilled Chorizo and Black Bean Stew

Jamie Purviance

Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    45 min.

  • Grilling Time

    36 to 38 min.

Ingredients
Instructions

the Ingredients

20151023095410 Row Pork 41
  • 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 12-millimeter dice
  • 1 red bell pepper, seeded and cut into 12-millimeter dice
  • 1 medium zucchini, cut into 12-millimeter dice
  • 2 cups 12 millimeter diced butternut squash (about 455 grams)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander seed
  • 1 teaspoon pure chile powder
  • ½ teaspoon ground cayenne pepper (optional)
  • 1 can (795 grams) whole plum tomatoes in juice
  • 960 milliliters low-sodium chicken broth or stock
  • 1 bay leaf
  • 75 grams tomato paste
  • 2 tablespoons packed light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 can (425 grams) black beans, rinsed and drained
  • 8 grams roughly chopped fresh cilantro leaves

Special Equipment

  • wok or 30.5 cast-iron skillet

Instructions

  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • 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.
    Brush the cooking grates clean. Grill the chorizo over 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.
  • Heat a wok or 30.5 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.
    Heat a wok or 30.5 cast-iron skillet over 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 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.

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