A Healthy Argentine Classic with a Modern Twist

In Argentina, Chorizo a la Pomarola is pure comfort in a bowl, a dish that fills the kitchen with warmth and the heart with nostalgia. Traditionally cooked slowly with tomato, peppers and onions, our version gives this family favourite a modern, lighter touch without losing its authentic flavour.

Using our Award-Winning Argentine-Style Chorizo Criollo Parrillero, we’ve refined the method for a healthier result. Instead of frying the chorizos from raw, we give them a quick 6–8 minute boil first, a traditional desgrasado technique used in Argentina to remove excess fat while keeping all the flavour. Then, we finish them in a rich tomato sauce infused with herbs, wine, and love.

Ingredients (Serves 4)

• 5 Casa Argentina Chorizos Criollos Parrilleros (about 500g)

• Water (to cover) + 1 tsp salt

• 1–2 tbsp olive oil

• 2 medium onions, finely chopped

• 1 red pepper, diced

• 1 green pepper, diced

• 3 garlic cloves, finely chopped

• 150 ml white wine

• 800 g chopped tomatoes

• 200 ml light stock (or the skimmed water from the chorizo boil)

• 2 bay leaves

• 1 tsp dried oregano

• ½ tsp sweet paprika

• Pinch of Aji Molido - chilli flakes (optional)

• Salt & black pepper to taste

• 2 tbsp chopped parsley, to finish

Optional: 300 g diced potatoes or 150 g sweetcorn for a “comfort food” version.

 

Method

1. Pre-boil (6–8 min):
Prick each chorizo a couple of times with a fork. Simmer gently in salted water for 6–8 minutes, not at a rolling boil. Skim off any fat and reserve the water, we’ll use it later.

2. Quick sear:
In a large saucepan, heat the olive oil and brown the chorizos for 2–3 minutes on each side to develop colour and flavour. Remove and slice them diagonally.

3. The sofrito:
Lower the heat and add onions, peppers, and a pinch of salt. Cook gently for 6–8 minutes until soft and translucent. Add the garlic and cook for 30 seconds.

4. Deglaze:
Pour in the white wine and scrape the pan to release all those beautiful browned bits. Let it reduce for 1–2 minutes.

5. Sauce time:
Add the chopped tomatoes, 200 ml of stock (or the reserved skimmed water), bay leaves, oregano, paprika, chilli flakes, salt, and pepper. Stir well.

6. Simmer:
Return the chorizos to the pan. Cover partially and cook over low heat for 20–25 minutes until the sauce thickens and shines.
Add the potatoes at minute 10 or the sweetcorn 8–10 minutes before the end.

7. Finish:
Taste, adjust seasoning, and let it rest for 5 minutes before serving. Finish with chopped parsley and a drizzle of extra virgin olive oil.

Serving Suggestions

Serve Chorizo a la Pomarola with:

• Villa D’Agri Fresh Ñoquis (Gnocchi) – ready in just 60 seconds.

• Creamy polenta or rustic country bread to soak up the sauce.

• For freshness, add a hint of lemon zest before serving.

• Mashed Sweet Potato

Chef’s Notes

“Argentines have always known that good food is about balance.
By pre-boiling the chorizos, you keep all the taste and tradition, but remove the heaviness.
The result? A cleaner, lighter, and equally satisfying Chorizo a la Pomarola, perfect for modern tables.”

With love from The Casa Argentina food lovers team

Did You Know?

In Argentina, Pomarola refers to a slow-cooked tomato sauce with Mediterranean roots brought by Italian immigrants. Over time, locals made it their own, adding chorizo, peppers, and that unmistakable Argentine flair. It’s a dish that brings people together, from the countryside to the city.