Sopa Caldosa

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.

• Ready In: 40 mins
• 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 1/2ounce) can chickpeas, drained (garbanzo beans)
• 1 (14 1/2ounce) 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.