Spicy Goa Chorizo with Potatoes and Pearl Onions
Prep time
Cook time
Total time
Cuisine: Indian
Serves: 6
  • 1½ pounds of Chorizo, taken out of casing and crumbled
  • 2½ pounds of pearl onions, peeled and cut in halves
  • or 3 extra large onions, first cut into half and then 3 large pieces
  • 4 large russet potatoes; cut into 6 pieces each
  • ½ teaspoon of salt
  • ½ cup of Vegetable oil -- not olive oil
  • 1½ cup of hot water
  1. Heat oil in heavy bottom skillet or Dutch oven
  2. Fry the chorizo pieces on a medium heat trying not to let the spices burn.
  3. Add the chopped pearl onions and sauté another 5minutes
  4. Add the chopped potatoes and sauté another 5minutes
  5. Add 11/2 cups hot water
  6. Cover and braise on med-low temperature for 1 hour
  7. Stir every 10 minutes until the onions are soft, potatoes are creamy and a thick gravy coats the chorizo.
  8. Rip apart a crusty Baguette and dig in or enjoy over a bowl of steaming hot Basmati Rice.
Recipe by Mumbai to Maine! at https://blog.mumbaitomaine.com/spicy-goa-chorizo-with-potatoes-and-pearl-onions/