Chorizo and bean stew this Wikipedia the language links are at the top of the page across from the article title. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. This section needs additional citations for verification.

Please help improve this article by adding citations to reliable sources. Hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, may contain herbs, and other ingredients. For example, chorizo de Pamplona is a thicker sausage with the meat more finely ground. La Rioja region, which has PGI protection within the EU. A rule of thumb is that long, thin chorizos are sweet, and short chorizos are spicy, although this is not always the case. It is then stuffed into natural casings from pig or lamb and slowly dried over smoke.

The many different varieties differ in color, shape, spices and taste. Spanish-American cuisine adds vinegar instead of the white wine usually used in Spain. Valle de Toluca, and is claimed to have originated in the town of Texcalyacac. The area around Toluca specializes in “green” chorizo, made with some combination of tomatillo, cilantro, chili peppers, and garlic. Mexico and areas of the United States with Mexican populations. It is made by mixing fried chorizo with scrambled eggs.