Enrique Socarras Shares His Recipe for Revelry's Chorizo Gravy

Having company for brunch on New Year's Day? Wow your guests  with this chorizo gravy, which you can ladle over biscuits for a guaranteed crowd-pleaser. The recipe comes from noted chef Enrique Socarras, who spent many years as a chef-partner at Cuba Cuba. Now working at Revelry Kitchen – which I recently reviewed — Socarras has turned his attention to the morning meal. At Revelry, he makes his own chorizo, chile powder and stock, but this gravy will still impress when made with readily-available substitutions. 
Chorizo Gravy
Recipe courtesy of Enrique Socarras, executive chef, Revelry Kitchen
8 servings

2 tbsp lard or butter
½ lb. chorizo
1/3 cup diced onions
1 tbsp minced garlic
¼ cup chopped poblano peppers
1/3 cup flour
1 quart pork or chicken stock
3 tbsp heavy cream
2 tsp salt
1 tbsp chile powder
Pinch cumin
1 tbsp smoked paprika
½ tsp black pepper

In a medium sauce pan, add lard or butter on medium-high heat and add chorizo until fat begins to render. Remove chorizo and return fat to pan. Reserve chorizo. Add onions, garlic, and poblano peppers to pan and cook until glossy. Add flour and stir to make roux (thick paste). Add stock and bring to a boil while stirring. Lower to a simmer and add chorizo with remaining ingredients and let cook on low heat until gravy is incorporated. Serve with biscuits of your choice.
Can't wait to give this gravy a try? Revelry Kitchen opens every morning at 7 a.m.
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Gretchen Kurtz has worked as a writer for 25 years; during that time she's stomped grapes in Napa, eaten b'stilla in Fez, and baked with Buddy Valastro, aka the Cake Boss. Her work has appeared in publications including Boulevard (Paris), Diversion, the New York Times and Westword. Our restaurant critic since 2012, she loves helping you decide where to eat and drink tonight.
Contact: Gretchen Kurtz