Main Dish

Cabernet Chorizo con Sofrito

Rockpile Vineyards

206 Healdsburg Ave
Healdsburg , CA 95448

  • RECIPE YEAR: 2019
  • RECIPE BY: F.A. Nino's
  • YIELD: Serves 4
  • PAIRS WELL WITH: Rockpile Cabernet Sauvignon

A delicious bold blend of red and green bell peppers, onion and garlic are united with a mild pork chorizo. The bold but approachable sofrito pairs well with Rockpile Cabernet Sauvignon.


  • 1 ancho chile pod
  • 1/4 cup red wine, such as Cabernet or Syrah
  • 3 tablespoons F.A. Nino's Fire Roasted Red Hot Sauce
  • 1 tablespoon granulated onion
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 3 garlic cloves, minced
  • 1 pound ground pork
To prepare the chorizo, in a frying pan over medium heat, roast the ancho chile pod until almost charred, about 5 minutes.

In a blender, combine the ancho chile, wine, red hot sauce, granulated onion, cumin, salt, pepper and garlic and puree until smooth. Add a few tablespoons water if needed to form a smooth puree. 

Place the ground pork in a large bowl, add the chile puree and mix well to incorporate all of the liquid. Cover and refrigerate for 24 to 36 hours. 


  • 1 extra-large onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 4 garlic cloves, minced
  • 2 tablespoons chopped fresh oregano
To prepare the sofrito, in a large cast-iron skillet or fry pan over medium heat, combine the onion, bell peppers, garlic and oregano and cook, stirring occasionally, for about 10 minutes.  


To cook the chorizo, in a large cast-iron skillet or fry pan over medium-high heat, fry the chorizo until fully cooked, then fold in the sofrito. 

Use as a filling for tacos or burritos, mix with scrambled eggs, or pile on fish, chicken or beef. It's also great over rice or in chili.

Rockpile Vineyards

206 Healdsburg Ave
Healdsburg , CA 95448