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Grilled Chorizo and Black Bean Stew

Jamie Purviance

  • People

    Serves 4 to 6

  • Prep Time

    45 mins

  • Grilling Time

    36 to 38 mins

Ingredients
Instructions

the Ingredients

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

Special Equipment

  • wok or 12-inch cast-iron skillet

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • 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 cooked to well done (160°F), 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 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.
    Heat a wok or 12-inch 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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