Comfort Food Pork Chorizo Soup Recipes

COMFORT FOOD: PORK & CHORIZO SOUP

Steps:

• PREP/PREPARE
• Gather your ingredients.
• Thinly slice the onion, mince the garlic, and cut the carrots thickly on the bias, and then cut in half.
• Add the chorizo sausage to a heavy-bottomed pot, over medium heat.
• Cook until the sausage is almost cooked through, but still a bit pink.
• Drain of all but a tablespoon of grease from the pot, and then add the onion, garlic, and cubed pork tenderloin.
• Reduce heat to medium low, and cook until the pork tenderloin is beginning to brown, and the onions, are softened, about 10 minutes.
• Add the red wine the rice, cayenne, and cumin.
• Bring the heat back up to medium, and stir, until the wine reduces by half, about 3 minutes.
• Add the water, stock, and the carrots.
• Bring the pot up to a boil, and then reduce to a simmer.
• Allow the pot to simmer until the rice and carrots have cooked, about 20 minutes.
• Chef's Note: During this time, add a bit of salt and pepper, to taste.
• Chef's Note: If the soup gets too thick, you can thin it out with some water, or more chicken stock.
• PLATE/PRESENT
• Serve in nice bowls with some crackers, bread, or possibly warm tortillas. Enjoy.
• Keep the faith, and keep cooking.

JIM'S PORK CHORIZO

Steps:

• Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.

PUMPKIN CHORIZO SOUP

Steps:

• Shred potatoes and carrots using the grating attachment of a food processor.
• Bring chicken broth to a boil in a large pot. Boil shredded potatoes and carrots in the broth until soft, 5 to 10 minutes. Use an immersion blender to blend until smooth.
• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned, 5 to 7 minutes. Transfer to a plate with a slotted spoon. Cook and stir onion in the chorizo grease until softened, about 5 minutes.
• Pour blended broth into a slow cooker. Mix in chorizo and onion. Pour in pumpkin puree. Add brown sugar, butter, cinnamon, pepper, sage, rosemary, nutmeg, cloves, and thyme.
• Simmer on High until flavors meld, about 1 hour.

EASY CHOURICO SOUP

Steps:

• Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.
• Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.

CHORIZO AND PORK CASSEROLE

Steps:

• Put the flour into a plastic bag and add the pork ( dividing into two lots is better) shake in bag and take out the meat shaking off any extra flour.
• Heat most of the oil in a large skillet on medium to high adding the meat and seal then place the meat in a casserole dish.
• Add the remaining oil and cook the onion, garlic, celery and capsicum, chilli and the chorizo a for a few minutes until it starts to get soft then add the paprika, tomatoes, wine and the chicken stock. simmer for a minute or two, and season with salt and pepper.
• Add to the pork and either cook in a moderate oven for 1 1/2 hours or in your microwave, starting on high for 2-3 minutes then set on simmer for 30 minutes.
• Serve with mashed potatoes and vegetables - or with rice.

CHICKEN-CHORIZO TORTILLA SOUP

Steps:

• Preheat a medium-to-large soup pot over medium-high heat. Season chicken with salt and pepper. Add olive oil and chicken to the hot pot. Lightly brown chicken, about 2 minutes. Add chorizo and garlic; cook 2 to 3 minutes.
• Add potatoes, jalapeno peppers, and onion to the pot. Cook for 5 minutes. Stir in tomatoes and hot sauce. Add chicken broth and bring to a bubble, about 5 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Reduce heat under soup and simmer until potatoes are tender, 10 to 12 minutes.
• Ladle soup into shallow, oven-proof bowls and top each with a generous handful of crushed tortilla chips and shredded Cheddar cheese.
• Place bowls into the oven under the hot broiler until cheese is melted, 1 to 2 minutes.
• Garnish each bowl with cilantro and green onions.