Ingredients:

  • 2 medium chayote squash, peeled, seeded, and cut into 1/2-inch cubes (approx. 600g / 1.3 lbs)
  • 8 oz (225g) Spanish chorizo, casing removed, and sliced into 1/4-inch rounds
  • 1 medium yellow onion, thinly sliced (approx. 150g / 5.3 oz)
  • 2 cloves garlic, minced (approx. 6g / 0.2 oz)
  • 1 red bell pepper, seeded and thinly sliced (approx. 150g / 5.3 oz)
  • 1 jalapeño pepper, seeded and minced (optional, for extra heat) (approx. 10g / 0.35 oz)
  • 1/4 cup (60ml) chicken broth or vegetable broth
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) fresh lime juice
  • 1/4 cup (approx. 15g / 0.5 oz) chopped fresh cilantro, for garnish
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Peel, seed, and cube the chayote. Slice the chorizo, onion, and bell pepper. Mince the garlic and jalapeño (if using).
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add chorizo and cook until browned and crispy, rendering some of its fat (about 5 minutes). Remove chorizo from the pan and set aside, leaving the rendered fat in the pan.
  3. Add onion and bell pepper to the pan and cook until softened, about 5 minutes. Add garlic and jalapeño (if using) and cook for another minute until fragrant.
  4. Add the cubed chayote to the pan, along with chili powder, smoked paprika, and cumin. Season with salt and pepper. Stir-fry for about 5 minutes, until the chayote starts to soften. These chayote recipes are delicious!
  5. Pour in the chicken broth or vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook until the chayote is tender-crisp (about 8-10 minutes). Check doneness with a fork - it should pierce easily but not be mushy.
  6. Return the cooked chorizo to the pan. Stir in the lime juice and cook for another minute.
  7. Garnish with fresh cilantro and serve hot.