Chorizo Frijoles
Featuring Spicelopedia Chile Lime Adobo
INGREDIENTS
Approx. Yield: 50 × 4 oz. servings| Ground chorizo | 2 lbs. |
| Oil (for sauté) | As needed |
| Pinto beans, drained and rinsed | 3 × #10 cans |
| Spicelopedia’s Chile Lime Adobo seasoning | 1 cup + 2 TB |
| White onion, ¼” dice | 3 cups |
| Garlic, minced | ½ cup |
| Chicken stock | 1 ½ gallon |
| Lime juice | 2 cups |
| Cilantro | ½ cup |
STEPS
- Add oil to kettle and sauté chorizo over medium-high heat until browned, making sure to break up well.
- Once browned, add onion and sauté until translucent, about 2–3 minutes.
- Add seasoning and sauté for 1 minute.
- Add chicken stock to deglaze, scraping the bottom of the kettle.
- Add beans, garlic, and lime juice. Bring to a boil, then simmer 15–20 minutes, or until broth has thickened. Finish with cilantro and mix well.
- Store, label, and date according to USPH standards.