1 In a 5L pot, heat two teaspoons of the oil on medium. Add the chorizo (if using) and cook until it has rendered its fat; about five minutes. Remove it to a bowl with a slotted spoon.
2 Working in two batches, add the meat to the pan and cook until browned; about five minutes per batch. Transfer with a slotted spoon to the bowl with the chorizo.
3 Add the onion, garlic and remaining two teaspoons of the oil and cook, stirring frequently, until the onion is tender; about seven minutes. Stir in the chilli powder and oregano, and cook for one minute. Stir in the tomato paste and vinegar.4 Return the meat and chorizo to the pot along with 11/4 cups of water and the salt, and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the meat is tender; about one hour. Stir in the polenta and simmer until lightly thickened; about five minutes.
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