Recipes - Chorizo Bean and Veggie Soup

Recipes - Chorizo Bean and Veggie Soup

This was one of my "experiments" I decided to mess around with. With winter coming, I try to find more warm you from the inside soups to keep the chill off, and I'd seen a recipe for pork chop soup a while back, so I thought I'd try to give it a bit more of a ZING factor. This is not "hot" spicy, but the combination of the ancho chili powder and the sweetness of a mild poblano pepper round out the spice combination quite well. Plenty of veggies, a goodly amount of meat, and a red-toned broth that is both rich and flavorful. Definitely stick-to-your-ribs fare. 

INGREDIENTS:

1 lb. Chorizo Sausage
1 lb. Boneless Pork Chops 
2 Tbsp. olive oil 
1 large yellow onion 
2 medium carrots
3/4 lb. Yukon Gold potatoes
2 stalks celery
1 Poblano pepper
3 garlic cloves, minced
3 garlic cloves, crushed 
2 tsp. paprika 
1 Tbsp. kosher salt 
1 Tbsp. Ancho Chili Powder
1 6 oz. can tomato paste 
1 can (15 oz.) Pinto Beans
1 can (15 oz.) Kidney Beans 
1 can (15 oz.) Hominy (white or yellow)
1 can (10 oz.) Petite-Diced Tomatoes with Chilis
2 pt. Pork Bone Stock (see recipe here)
1 pt. Water 

PREP:

Halve the onions, then thinly slice (1/8") root to tip. Slice the celery (1/4") and carrots (1/4"). Seed and dice the poblano pepper (1/8"). Dice the potatoes, skin on (1/4"). Partially freeze the Chorizo and slice into 1/4" disks. Thin-slice the pork chops (1/8") with the grain. Drain and rinse the beans and the hominy. Do not drain the tomatoes, though.

RECIPE:

Heat large non-stick or enameled dutch oven to medium high, add Chorizo and brown until nearly done (about 8 minutes). Remove to a bowl. Take the grease out to a small bowl, returning about 1 Tbsp. back to the pan. Now brown the julienned pork chop until done, about 4 minutes. Remove the pork, add another Tbsp. of grease, and fry the onions until translucent. Add the minced garlic and fry for about a minute. Add the can of tomato paste and cook for another 2 minutes, stirring often. Add the carrots, pork bone stock and water, stir well to blend in the paste. Add the Ancho chili powder, paprika, salt, and crushed garlic. Bring to a boil. Reduce heat to a simmer. Cook for 10 minutes

While the pot is coming up to heat, add the chorizo, pork chop, potatoes, celery, poblano pepper, diced tomatoes, beans and hominy to the pot. Bring back to the boil again, then reduce to a low simmer (use a diffusing plate if necessary). Cover and cook for another 60 minutes, stirring occasionally. Serve.

 

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