Easy Hearty Mexican Chorizo & Cabbage Skillet

Why You’ll Love This Recipe

Get ready to fall head over heels for the Hearty Mexican Chorizo & Cabbage Skillet! Here are four irresistible reasons why this recipe is about to become your new weeknight hero:

• Lightning Fast & Fabulous: With a prep time of just 5 minutes and a cook time of 25, you’ll have a gourmet-tasting meal on the table in under 30 minutes. Perfect for those busy evenings!
• Flavor Explosion: Zesty chorizo, smoky paprika, bright lime, and fresh cilantro dance with tender cabbage and robust tomatoes. It’s a fiesta for your taste buds in every single bite!
• One-Pan Wonder: Less dishes, more chill! Everything comes together in one glorious skillet, making cleanup a breeze. Who doesn’t love that?
• Wholesome & Satisfying: Packed with protein, vibrant veggies, and just the right amount of zest, this skillet is a hearty meal that leaves you feeling satisfied and nourished, not heavy.

Spice Up Your Life (and Dinner!) with this Chorizo & Cabbage Skillet!

Tired of the same old dinner routine? Ready to inject some serious zest, a touch of smoky heat, and a whole lot of deliciousness into your weeknights? Say hello to your new culinary obsession: the Hearty Mexican Chorizo & Cabbage Skillet! Imagine succulent, savory chorizo mingling with tender, sweet cabbage, all swimming in a vibrant, zesty tomato-poblano sauce. This isn’t just a meal; it’s a flavor fiesta that comes together faster than you can say “Taco Tuesday!” Whether you’re a seasoned chef or a kitchen newbie, this one-pan wonder is designed to bring maximum flavor with minimum fuss. Get ready to transform humble ingredients into a dish that tastes like it came straight from your favorite Mexican eatery. Let’s get cooking!

Ingredients You’ll Need

Gather these fresh and flavorful ingredients to create your own Hearty Mexican Chorizo & Cabbage Skillet:

• 🥩 1 pound ground chorizo sausage
• 🥬 1 small head green cabbage, chopped
• 🍅 1 (15-ounce) can diced tomatoes, undrained
• 🌶️ 1 large poblano pepper, diced
• 🧅 1/2 yellow onion, diced
• 🥣 1/3 cup chicken broth
• 🧄 4 cloves garlic, minced
• 🌿 2 tablespoons fresh cilantro, chopped
• 🥫 1 tablespoon tomato paste
• 🧈 1 tablespoon butter
• 🍋 1 tablespoon fresh lime juice
• 🔥 1 teaspoon smoked paprika
• 🧂 1/2 teaspoon salt, divided
• ⚫️ 1/4 teaspoon ground black pepper

Step-by-Step Directions to Skillet Perfection

Follow these simple steps to create your incredible Hearty Mexican Chorizo & Cabbage Skillet:

1. Brown the Chorizo: Heat a large skillet over medium heat. Add the ground chorizo and cook until nicely browned, breaking it up as it cooks. Once browned, remove the chorizo with a slotted spoon, leaving any rendered fat in the skillet. Set the cooked chorizo aside.
2. Sauté Aromatics: To the same skillet, add the diced poblano pepper, diced onion, butter, and half of the salt. Sauté, stirring occasionally, until the vegetables are nearly tender, about 5-7 minutes.
3. Build Flavor: Push the sautéed vegetables to the sides of the skillet to create a space in the center. Add the minced garlic to the center and sprinkle the smoked paprika over the peppers and onions. Cook for about 20 seconds, stirring the garlic just until fragrant, being careful not to let it burn.
4. Add Liquids & Cabbage: Stir in the undrained diced tomatoes, tomato paste, and chicken broth. Mix well. Then, add the chopped cabbage and the remaining salt. Cover the skillet or cook, stirring often, until the cabbage softens to your liking, about 10-15 minutes.
5. Combine & Finish: Return the cooked chorizo to the skillet and stir everything together, heating through for a couple of minutes. Finally, stir in the fresh chopped cilantro and lime juice. Serve hot and enjoy!

Serving Suggestions & Presentation Ideas

The beauty of this Hearty Mexican Chorizo & Cabbage Skillet is its versatility! While absolutely delicious on its own, here are some fun ways to present and serve it:

• Taco/Burrito Bowls: Serve a generous scoop over a bed of fluffy cilantro-lime rice or quinoa. Top with your favorite additions like avocado slices, a dollop of sour cream or Greek yogurt, a sprinkle of cotija cheese, or a dash of hot sauce.
• Warm Tortillas: Offer warm corn or flour tortillas on the side, allowing everyone to build their own delicious tacos or wraps. Don’t forget a side of salsa verde!
• Low-Carb Delight: Enjoy it as is, or serve it alongside cauliflower rice or wrapped in large lettuce cups for a fantastic low-carb meal.
• Breakfast Remix: Top with a fried egg for a hearty, savory breakfast or brunch. The rich flavors of the chorizo and tender cabbage pair surprisingly well with a runny yolk!
• Garnish Galore: Brighten up your plate with extra fresh cilantro, a few lime wedges for squeezing, sliced radishes for crunch, or pickled red onions for a tangy kick.

Storage & Shelf Life

Good news! This Hearty Mexican Chorizo & Cabbage Skillet is fantastic for meal prep and leftovers. Here’s how to keep it fresh:

• Refrigeration: Allow the skillet to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
• Reheating: To reheat, simply warm portions in a skillet over medium heat until heated through, or microwave in individual servings. You might want to add a splash of chicken broth or water if it seems a little dry.
• Freezing: While technically possible, cooked cabbage can become a bit watery and lose some texture when frozen and thawed. If you choose to freeze, store in a freezer-safe, airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQs)

1. Can I use a different type of sausage?

Absolutely! While chorizo brings a unique flavor, you could substitute with ground pork, ground turkey, or even Italian sausage. Adjust seasonings as needed.

2. Is this recipe spicy?

Poblano peppers offer a mild, earthy heat. The recipe itself is moderately spiced. For more heat, add a diced jalapeño or serrano pepper with the poblano, or a pinch of cayenne pepper with the smoked paprika.

3. What if I don’t have poblano peppers?

You can substitute with a green bell pepper for a milder flavor, or for a similar mild heat, try Anaheim peppers.

4. Can I make this vegetarian?

Yes! Omit the chorizo and instead brown a plant-based ground “meat” alternative, or use a can of drained black beans and corn. You might want to add extra smoked paprika or a dash of liquid smoke for depth.

5. What kind of chorizo should I use?

Mexican ground chorizo (raw sausage) is ideal. It’s typically sold in bulk or casings that can be easily removed. Avoid Spanish cured chorizo, which is a different product.

6. Can I use red cabbage instead of green?

You can, but red cabbage has a slightly different flavor and texture, and it tends to bleed color into the dish. Green cabbage is recommended for the best results.

7. Is this recipe gluten-free?

Yes, as long as your chorizo sausage and chicken broth are certified gluten-free, this recipe is naturally gluten-free.

8. How can I make this dish richer?

For an even richer flavor, stir in a tablespoon or two of cream cheese or a splash of heavy cream at the very end when you add the cilantro and lime juice.

9. Can I prepare parts of this ahead of time?

Yes! You can chop the cabbage, poblano, onion, and mince the garlic a day in advance. Store them separately in airtight containers in the refrigerator.

10. What’s the best way to chop cabbage for this recipe?

Quarter the head of cabbage, remove the core, then chop into bite-sized pieces (about 1-inch squares or strips) so it cooks evenly and is easy to eat.