Directions:
- For the Chorizo:.
- Trim fat from pork. Combine pork and remaining ingredients in a food processor, and pulse until well-blended. Place mixture in a zip-top bag; seal and marinate in refrigerator 8 hours or overnight.
- Place a medium skillet over medium-high heat until hot. Add pork mixture; cook 5 minutes or until done, stirring to crumble.
- For the soup:.
- Cook bacon pieces in a large Dutch oven over medium-high heat until crisp. Add cabbage, onion, and garlic; sauté 10 minutes. Add Chicken Stock, chickpeas, and tomatoes. Bring to a boil; reduce heat, and simmer 10 minutes. Ladle soup into each of 6 bowls; top with Mexican Chorizo and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.24 Kcal (809 kJ) | ||
| Calories from fat | 56.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 10% | |
|---|---|---|---|
| Cholesterol | 34.03mg | 11% | |
| Sodium | 482.9mg | 20% | |
| Potassium | 611.58mg | 13% | |
| Total Carbs | 18.07g | 6% | |
| Sugars | 7.87g | 31% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 16.73g | 33% | |
| Vitamin C | 33.4mg | 56% | |
| Iron | 1.1mg | 6% | |
| Calcium | 60.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 52.88 Kcal (221 kJ) | ||
| Calories from fat | 15.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 10% | |
|---|---|---|---|
| Cholesterol | 9.31mg | 11% | |
| Sodium | 132.15mg | 20% | |
| Potassium | 167.37mg | 13% | |
| Total Carbs | 4.95g | 6% | |
| Sugars | 2.15g | 31% | |
| Dietary Fiber | 1g | 15% | |
| Protein | 4.58g | 33% | |
| Vitamin C | 9.1mg | 56% | |
| Iron | 0.3mg | 6% | |
| Calcium | 16.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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