Boiling Beef Chorizo as part of a soup base? I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe for disaster, so I'm asking for more information here rather than try it on my own.) Chorizo is oily and is generally cooked by frying, so I'm wondering how the spices and flavors would mix and separate if boiled in water instead of being fried. I'm not particularly skilled at cooking meat, so any information about how I could expect this to turn out would be appreciated. If I boil water, and add chorizo, what could I expect from this? What about if I add it straight to soup to simmer/boil there?
Ive tried this a few times.  I think boiling the chorizo can be beneficial for some soups because it allows the flavor to penetrate the other components.  However, boiling it also makes the meat pretty indistiguishable and mostly just imparts flavors to the soup (in my case ive used mexican chorizo).  Maybe another thing to think about would be the oil content which could allow you to craft a flavorful rue.  rue is made from simering equal amounts of oil and flour on low heat (timing wise less is more) and will thicken your soup.