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Prep 15 mins
Cook 25 mins
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.
For the Chorizo
- 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
For the soup
- 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
- 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.