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  Added: Nov 20, 2008  •  Visited (316)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Smoked Pork Hocks With Chorizo
What You Need:
  • 2 pounds smoked ham hocks, sawed in 1˝-inch pieces
  • 3 cups water
  • 1 pound Spanish Chorizo Sausage or Mexican chorizo from a good market, cut into 1-inch pieces
  • 1 medium yellow onion, peeled and very thinly sliced

  • Chopped parsley (optional)

  • How To Cook:
    1. Place the ham hocks in a 4- to 6-quart pot, simmer, covered, in 3 cups o water until the hocks are tender, about 1˝ hours.

    2. Meanwhile, pan-fry he chorizo. Add the chorizo to the pot, cover, and simmer for 30 minutes longer.

    3. Remove to a platter. Top with onion and pour the pan juices over all.

    4. The parsley garnish is nice.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Americas » Puerto Rico
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Meat & Poultry » Sausage
    Dish » Appetizers


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