The most popular types of chorizo available to American consumers are Spanish and Mexican, but you may find specialty shops that carry Portuguese, Colombian, and Brazilian styles as well.

If you can’t easily find either of these Portuguese sausages, you can substitute dry-cured Spanish chorizo in a pinch. What’s the Difference Between Spanish and Mexican Chorizo? Traditionally ...

It's a bit sweeter and less earthy than chorizo and often comes spicy, having been marinated in Portuguese pimenta moida. Chouriço is a staple in many Portuguese dishes and is easy to prepare ...

Stack collard greens and tightly roll to form a cigar. Use a chef’s knife to thinly slice through the roll, shaving off very thin slivers (⅛-inch thick or less). Rinse, toss dry and set aside ...

Instead of using a tough cut of meat that requires hours to become tender, this recipe opts for chorizo ... Year,” we take loose inspiration from Portuguese feijoada, a stew of beans, cabbage ...