Chorizos a la Pomarola

Chorizos a la Pomarola

Recipes with Chorizo Uruguayo

Pomarola is Uruguayan home cooking with Italian roots: a simple tomato sauce, cooked low with onion, garlic, and oregano. In this recipe, chorizo links brown in a pan first, then simmer in the sauce for twenty minutes. The sausage fat enriches the tomatoes and the sauce thickens around the casings. It is the weeknight version of asado, made on a stovetop when the parrilla is not an option. Italian immigrants who settled in Montevideo in the late 19th and early 20th centuries brought this technique. It stayed.

Prep Time

10 min

Cook Time

30 min

Servings

4

Difficulty

Easy

Ingredients

  • 4 chorizo uruguayo links
  • 1 tablespoon olive oil
  • 1 white onion, finely chopped
  • 3 garlic cloves, minced
  • 400 g canned crushed tomatoes
  • 1 teaspoon dried oregano
  • Half teaspoon sugar
  • Salt and black pepper
  • Fresh parsley to finish
  • Crusty bread or white rice to serve

Steps

1

Heat the olive oil in a wide, deep frying pan over medium-high heat. Add the chorizo links and brown on all sides, about 6-8 minutes total. Remove and set aside.

2

Reduce the heat to medium. Add the chopped onion to the fat left in the pan and cook for 5-6 minutes until translucent. Add the garlic and cook for one more minute.

3

Add the crushed tomatoes, oregano, sugar, salt, and black pepper. Stir and bring to a gentle simmer.

4

Return the browned chorizo to the pan, nestling them into the sauce. Simmer uncovered on low heat for 20 minutes, turning the chorizo once halfway through. The sauce should thicken and coat the casings.

5

Scatter fresh parsley over the top and serve with crusty bread or white rice.

Tips

The chorizo releases a lot of fat into the pan during browning. Pour off some of it before adding the onion if the pan looks very greasy. The sauce does not need much seasoning beyond the basic: the chorizo spices leach into the tomatoes during the simmer.