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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This popular soup from the Oaxaca region of Mexico features chorizo, a coarsely ground pork sausage flavored with chili powder, garlic, and other seasonings. Included is a recipe for simple, homemade Mexican Chorizo that's easy to put together (better yet, it can be prepared the day before). You can substitute a soft commercial chorizo that is found in most supermarkets, but it will be higher in fat. Recipe is from Cooking Light; overnight marination is not included in preparation time. Ingredients:
1/2 lb boneless pork loin |
2 tablespoons cider vinegar |
1 tablespoon chili powder |
1 1/2 teaspoons paprika |
1 teaspoon vegetable oil |
1/2 teaspoon sugar |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1 garlic clove, crushed |
2 bacon, slices cut into 1/2-inch pieces |
8 cups thinly sliced green cabbage (about 1 pound) |
1 cup chopped onion |
1 garlic clove, minced |
5 cups chicken stock |
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans) |
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped |
mexican chorizo sausage |
3 tablespoons chopped fresh parsley |
Directions:
1. For the Chorizo:.
2. 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.
3. Place a medium skillet over medium-high heat until hot. Add pork mixture; cook 5 minutes or until done, stirring to crumble.
4. For the soup:.
5. 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.
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