Chorizos are typical of the Antioquia and Viejo Caldas regions of Colombia. If you travel from the Medellín airport into the city, you will see chorizos hanging from wooden farmer’s markets along the way. There are different kinds or chorizos nowadays, some with beef, others beef and pork; these are said to be the best. My father-in-law was born in a very small town called Sonsón in Antioquia, and he said they made the best chorizos there. Every time we traveled to the region of Rio Negro to visit my mother-in-law’s family, we would stop at these street markets to enjoy the homemade chorizos of the region. Colombian chorizo is much milder than the Mexican and usually not as red as the Spanish. Like the Spanish they are sold dry and fresh but both need cooking.
Place the pork, pork belly, chard, sweet peppers, scallion, garlic, salt, and pepper in a nonreactive bowl and mix well.
In a very small pot over low heat, cook the oil and achiote together for 3 to 5 minutes.
The oil will turn very red. Strain the oil through a fine sieve and discard the seeds. Add the oil to the pork and mix thoroughly; set aside, covered, in the refrigerator overnight.
Stuff the pork casings with the mixture and tie carefully every 4 inches and at the ends.
Refrigerate uncovered for 2 days.
Cook over coals on a grill, or fry in a pan in its own oil until fully cooked, about 5 to 7 minutes.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
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