Chorizo, Eggs, y Papas

WARNING: This meal will make your kitchen smell amazing. Cook with care.

Chorizo and eggs is something that my Grandma Garcia would always make and then my Mother learned to make. My Mom taught me in high school and since I moved out I make it all the time. It's really easy to make and is my absolute favorite breafast meal. Period. 

A lot a people don't know what chorizo is, It's a spiced pork that you can buy at pretty much at any grocery store. It comes in a plastic tube and is with the sausages typically. 

You can customize this however you want, sometimes I make it without potatoes with potatoes, with or without onions. You can eat it with a tortilla, as a taco or add refried beans and make it a burrito, or in a bowl by itself. It's very versatile. 

Chorizo, Eggs, y Papas

1 tablespoon olive oil

2 red potatoes

1/2 yellow onion

1/2 a tube chorizo

2 eggs

Chop your onion and potatoes.

Heat up a frying pan on medium heat.

Add the olive oil, potatoes, and onions.

Pepper the potatoes and onions to taste. 

When the potatoes and onions are tender, which will depend on the size of how you cut them, add the chorizo.

Using a wooden spoon, chop the chorizo and let it cook until its slightly crumbly and mix it with the potatoes and onions while its cooking so that the flavor of the chorizo soaks in with the vegetables. 

When the chorizo is about done, add the eggs and scramble them with everything else until the eggs are fully cooked.

Enjoy!

Pork and Chorizo Chili

Every fall my parents friends all get together for their annual chili cook-off. 

Everyone makes a pot of chili and four people are judges and they have to try all of them and rank them. The winner get the traveling chili trophy. There's also a hay-less hayride through the town. So much fun. 

It was today and seeing as how I am in Florida and they're all  in Illinois I didn't get to participate. So as my own way to join in I made chili; and I must say that there is a chance I would have won.

All of the ingredients blended together near perfectly and it was spicy just the way I like it. 

I hadn't made a pork tenderloin before, but I think I did a pretty good job.

I never herd of hominy before, but I guess it's some kind of mexican corn. I found it in the ethnic section in my local grocery store. 

Tis the season for some chili! Make a pot and enjoy. 

I always freeze half of mine and get some later.

Recipe slightly adapted from Pink Parsley

Pork and Chorizo Chili

for the pork tenderloin

2 teaspoons ground cumin

2 teaspoons plack pepper

1/2 tablespoon unsweeteded cocoa powder

1 teaspoon ground allspice

1 pork tenderloin

1/2 tablespoon olive oil

for the chili

8 ounces chorizo

1 medium onion, (diced)

4 garlic cloves, (minced)

1 chipotle chile in adobo sauce, (minced)

1 teaspoon adobo sauce, (from canned chiles)

3 tablespoons flour

4 cups low-sodium chicken broth

15 ounces hominy, (drained and rinsed)

14.5 ounces diced tomatoes, (drained)

15 ounces black beans, (drained and rinsed)

1 tablespoon brown sugar

1 teaspoon minced fresh oregano leaves

1/4 cup fresh cilantro

the pork tenderloin from above

for the pork tenderloin:

Preheat the oven to 425 degrees.

In a small bowl, mix the cumin, pepper, cocoa powder, and allspice together.

Pat the pork dry with a paper towel.

Thoroughly rub the spice mixture onto the pork.

Heat the oil in a 12-inch skillet until just smoking.

Brown the tenderloin on all sides, about 6 minutes.

Transfer to a baking sheet.

Roast in the oven until a instant-read thermometer registers 140 degrees, about 15-18 minutes. 

Remove and transfer onto a cutting board.

Tent with foil and allow to rest until the temperature reaches 150 degrees, about 10 minutes. 

Cut into 1 inch cubes.

for the chili:

In your pot that you are cooking the chili in, cook the chorizo over high heat, cutting and stirring with a wooden spoon as to cooks, about 4 minutes.

Add the onion and let it cook for about 5 minutes, stirring frequently.

Stir in the garlic, chipotle, and adobo sause and let cook about 30 seconds.

Add the flour and stir until incorporated. 

Add the chicken broth, hominy, black beans, tomatoes, sugar, and oregano and bring to a simmer. 

Reduce hear to medium-low and continue to simmer at least 20 minutes.

Stir in the pork and cook about 5 minutes.

Stir in the cilantro and pepper to taste.

Serve.