Chorizo hot pot

Name: Chorizo hot pot (Chorizo a la pomarola)
Cuisine: Argentine
Ingredients: mashed potatoes or bread, to serve; 30 ml/2 tbsp olive oil; 8 Argentinian chorizo or good quality pork sausages; salt and ground black pepper; 15 ml/1 tbsp ground paprika; mashed potatoes or bread, to serve; salt and ground black pepper; 1 bay leaf; 3 beefsteak tomatoes, chopped; 15 ml/1 tbsp dried oregano; a few sprigs of thyme; 15 ml/1 tbsp tomato purée (paste); 1 green (bell) pepper, seeded and sliced; 250 ml/8 fl oz/1 cup white wine; 15 ml/1 tbsp tomato purée (paste); 2 large onions, sliced; 8 Argentinian chorizo or good quality pork sausages; 1 red (bell) pepper, seeded and sliced; 2 cloves garlic, chopped

Chorizo a la pomarola

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

This quick and easy dish is often eaten in rural areas where it is sometimes cooked in a pot made from a used ‘disco de arado’; the iron disc from a tractor plough. After welding sides onto the disc, the pot may be used for cooking over charcoal.

Ingredients

30 ml/2 tbsp olive oil
8 Argentinian chorizo or good quality pork sausages

Americas
Argentina

Method

Heat the olive oil in a frying pan and fry the sausages for a few minutes over a medium heat until beginning to colour on each side.
Add the onions, garlic and peppers to the pan. Turn down the heat and continue cooking for 4–5 minutes, until