Sorghum Stew with Chicken, Chorizo and Black Beans

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Comfort food alert - this savory, spicy stew with chicken, chorizo, and black beans is a winner.


  • 3/4 cup Hodgson Mill Pearled Sorghum
  • 2 cups water
  • pinch of salt
  • 2 Tbsp olive oil
  • 4 oz chorizo sausage, diced
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 2 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 1/2 tsp kosher salt
  • 3 Tbsp Hodgson Mill All Purpose White Flour
  • 1 quart chicken broth
  • 3 cups roast chicken, shredded
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup green onion, finely sliced


Bring two cups of water, pearled sorghum and a pinch of salt to a boil in a medium size sauce pot.  Cover, reduce the heat to a simmer and cook for 35 to 40 minutes or until most all of the liquid is absorbed.  Remove the pot from the heat and set aside with the lid on for five minutes.  Remove lid, fluff with a fork and set aside. (This can be done ahead of time; cooked sorghum stays firm even when refrigerated or frozen and reheated.)

Heat olive oil in a large soup pot and sauté the chorizo for 3 to 4 minutes until browned.  Add onions, carrots, and garlic and sauté for about 8 minutes or until the vegetables are crisp-tender.  Stir in tomato paste and salt, sauté for 2 minutes and then add flour, stirring an additional 2 minutes.

Slowly add the chicken broth, bring to a boil, reduce the heat and simmer for 10 minutes.  Add the chicken, sorghum and beans and simmer for 10 more minutes, stirring occasionally. Serve hot with a small handful of sliced green onions on top.

Serves 6 to 8 Print this Recipe

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