Tangy Chorizo and Tomatillo Soup
Karate Kid and Skoshi A did much of the cooking while I was sick last week. Karate Kid made an absolutely delicious pot of soup from a recipe I adapted. It really hit the spot and cleared my head.
1 pound chorizo sausage (if you can find authentic smoked chorizo sausage, cut into bite sized pieces and set aside. If not, remove from casings and brown in a fry pan and set aside)
8 fresh tomatillos; husks removed and roasted (directions to follow)
2 tsp olive oil
1 onion; diced
3 cloves garlic; minced
2 tsp oregano
2 tsp ground cumin
2 14 oz cans roasted diced tomatoes
4 cups chicken broth
2 14 oz cans black beans; drained and rinsed
Juice from one lime
1 cup chopped cilantro
Oven roast the tomatillos by placing on a foil lined cookie sheet and broiling 6 inches from the heat source for 5 minutes on one side. Remove from oven and turn to other side and broil another 5 minutes, or until soft and slightly charred. Puree in a blender and set aside for the soup.
In a large dutch oven or stock pot, sauté onions in olive oil until softened and beginning to brown, about 10 minutes. Add garlic, oregano, and cumin and sauté until fragrant, about 30 seconds. Add pureed tomatillos, tomatoes, and chicken broth bring to a simmer and reduce heat allowing to simmer about 30 minutes. Add beans, chorizo, lime and cilantro and heat through for another 5 to 10 minutes. Serve with additional lime wedges and cilantro and a dash of smokey Tabasco.
Tangy Chorizo and Tomatillo Soup
1 pound chorizo sausage (if you can find authentic smoked chorizo sausage, cut into bite sized pieces and set aside. If not, remove from casings and brown in a fry pan and set aside)
8 fresh tomatillos; husks removed and roasted (directions to follow)
2 tsp olive oil
1 onion; diced
3 cloves garlic; minced
2 tsp oregano
2 tsp ground cumin
2 14 oz cans roasted diced tomatoes
4 cups chicken broth
2 14 oz cans black beans; drained and rinsed
Juice from one lime
1 cup chopped cilantro
Oven roast the tomatillos by placing on a foil lined cookie sheet and broiling 6 inches from the heat source for 5 minutes on one side. Remove from oven and turn to other side and broil another 5 minutes, or until soft and slightly charred. Puree in a blender and set aside for the soup.
In a large dutch oven or stock pot, sauté onions in olive oil until softened and beginning to brown, about 10 minutes. Add garlic, oregano, and cumin and sauté until fragrant, about 30 seconds. Add pureed tomatillos, tomatoes, and chicken broth bring to a simmer and reduce heat allowing to simmer about 30 minutes. Add beans, chorizo, lime and cilantro and heat through for another 5 to 10 minutes. Serve with additional lime wedges and cilantro and a dash of smokey Tabasco.
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