Sopa Caldosa
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 ⓘ
Instructions
- 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; saute 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 & Diet Analysis (per serving)
999
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).