Mello's Chourico offers a variety of Portuguese chouriço recipes including caldo verde and chouriço and peppers. Caldo verde is a soup with chouriço, onion, garlic, potatoes, chicken broth and kale. Chouriço and peppers is a sauté of chouriço, peppers, onions, tomatoes and red wine.
To make caldo verde, sauté 1 medium diced onion and 1 minced clove of garlic with olive oil in a large saucepan for three minutes. Add 4 peeled and cubed medium potatoes, 3 cups of chicken broth, 6 cups of water, 1/4 teaspoon of red pepper flakes and salt to taste. Bring to a boil and simmer for about 30 minutes, then puree the potatoes with a hand masher or food processor until smooth. Add 1/2 pound of chouriço and simmer for about 15 more minutes, then add 1/2 pound of julienned kale and simmer for about 10 more minutes. Serve the soup with bread rolls.
For chouriço and peppers, brown 2 pounds of cubed chouriço in a crockpot or Dutch oven with 2 diced green peppers and onions. Mix in 1 14-ounce can of diced tomatoes and the liquid, 2 cans of tomato paste and 3/4 cup of red wine. If using a crockpot, cook for six hours on low. If using a Dutch oven, cook for three hours over medium-low heat. Season with salt and serve on a roll or over rice or pasta.