Asturian Chorizo in Hardcider

Along with fabada (the heroic bean and pork casserole), chorizo braised in hard cider pretty much defines the cuisine of the rugged, mountainous Asturias region. At good country taverns—in Asturias these are called chigres—the chorizo is likely to be made in house, as is the cider. After a good hike in the mountains, there is nothing I’d rather eat. Asturian cider is fermented, which renders it pretty acidic. If you can’t find hard cider at a good liquor or specialty store, us