Sopa Caldosa
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
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
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.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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