Hello And Welcome

We are so glad you are here, join in have some fun

Wednesday, February 16, 2011

I love hearty soups in the winter

Sometimes i just want a good hearty soup. This is the best soup I've ever had for those cold winter days.

1 tablespoon extra virgin olive oil
1 pound bulk chorizo sausage or spicy smoked sausage
1/2 pound bacon, chopped
2 smoked ham hocks
1 cup onion, chopped
4 cloves garlic, chopped
4 jalapeno peppers, sliced & seeds removed
2 chipotle chiles in adobo sauce, coarsley chopped
1 tablespoon ground cumin
1 tablespoon chili powder
1 1/2 teaspoons smoked paprika
1 pound dried black beans
8 cups chicken stock 
Salt & pepper to taste
2 cups grated cheddar or Pepper Jack cheese
Fry corn tortillas till they are nice and brown
2 ripened  avocados, peeled & chopped 
1 cup Sour Cream
chopped cilantro and sliced sweet onions

Set a large pot over medium-high heat and add 1 tablespoon olive oil. Add bacon and chorizo sausage and saute for about 5 minutes, stirring often.  Add the onions and jalapeno.  Saute until onion is translucent, stirring often, about 5 minutes.  Add garlic and saute until fragrant. Immediately stir in chipotle chiles in adobo sauce, cumin, chili powder, paprika and chicken broth.  Stir, scraping the bottom of the pan to loosen any bits.  Add beans and ham hock.   Cover with lid, just uncovered enough for steam to escape.  Bring to a hard boil, then reduce to a simmer.  Simmer beans 2 hours, stirring every 30 minutes until beans are done. Set to side.
Cut ham meat off the bone, cut into pieces and set aside.

I like to puree the beans and stock  to thicken up the soup and bring everything together. Season with salt & pepper to taste and add ham meat back into the soup.

1 comment:

  1. Chorizo is a chile and garlic flavored sausage, much beloved by Mexicans and we of the American Southwest. Chorizo was originally derived from the Spanish sausage of the same name, but has evolved over the last few centuries to be distinctly Mexican.

    In Mexico, Chorizo is commonly made of pork, but also of young goat, javalina, venison, occasionally beef, or where meat is scarce, just about anything available.