This is my go-to stuffing for a whole lot of dishes. I use pork chorizo stuffing in baked potatoes, on grilled potato skins, in stuffed mushrooms, dips, omelets, you name it. It’s very versatile and very tasty. It has just enough spicy kick to it but not so much as to overwhelm no matter how I use it.
Here are my tasty mushroom caps with pork chorizo stuffing. Grilled on a cedar plank for even more outstanding flavor.
Great For Stuffing Darned Near Anything
This recipe makes a big batch of stuffing. I divide it into smaller portions and freeze it so I always have some on hand.
Looking for a great appetizer? Stuff some Fritos with this mix. Add some cheese. Toss them in the oven at 350 F for 5 minutes. Devour.
I make this stuffing in a cast iron skillet.
Pork Chorizo Stuffing
Ingredients
- 1 tablespoon vegetable oil
- 1 cup sweet onion diced
- 1 cup green bell pepper diced
- 4 cloves garlic minced
- 2 pounds ground pork crumbled
- 1 pound Mexican chorizo crumbled
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- Kosher salt to taste
- ground black pepper to taste
Instructions
- Heat the oil over medium-high heat in a large skillet.
- Add the onion and bell pepper and cook, stirring occasionally, until just starting to soften.
- Add the garlic and cook another minute.
- Add the crumbled pork, chorizo, cumin and paprika and cook until the meats are done.
- Season with salt and pepper to taste.
Nutrition
Nutritional values are approximate.
