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What You Need:
(To Serve: 4 - 6)
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2 pounds smoked ham hocks, sawed in 1½-inch pieces
3 cups water
1 pound Spanish Chorizo Sausage or Mexican chorizo from a good market, cut into 1-inch pieces
1 medium yellow onion, peeled and very thinly sliced
GARNISH
Chopped parsley (optional)
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Translate this recipe:
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| How To Cook: |
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1. Place the ham hocks in a 4- to 6-quart pot, simmer, covered, in 3 cups o water until the hocks are tender, about 1½ hours.
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2. Meanwhile, pan-fry he chorizo. Add the chorizo to the pot, cover, and simmer for 30 minutes longer.
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3. Remove to a platter. Top with onion and pour the pan juices over all.
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4. The parsley garnish is nice.
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