Comfort Food Pork Chorizo Soup Recipes
JIM'S PORK CHORIZO
This recipe is so simple to make but for the best flavor you have to wait four days to use it.
Provided by BIGJIM
Categories World Cuisine Recipes Latin American Mexican
Time P4DT15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 4.8 g, Cholesterol 98.2 mg, Fat 22.9 g, Fiber 2.8 g, Protein 27.9 g, SaturatedFat 8.3 g, Sodium 906.5 mg, Sugar 0.7 g
MEXICAN CHORIZO MEATBALL SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until softened, 5 to 8 minutes. Add the tomatoes, garlic and cumin; season with salt and pepper. Cook until the liquid thickens, about 3 minutes. Add 5 cups water. Increase the heat to high and bring to a simmer, then reduce the heat to maintain a simmer and cook 10 minutes.
- Meanwhile, combine the chorizo, crushed tortilla chips, cilantro and a pinch each of salt and pepper in a small bowl; mix with your hands until just combined. Form into 1-inch meatballs (about 20).
- Add the meatballs to the soup and simmer until just cooked through, 5 to 8 minutes. Remove from the heat and season with salt and pepper. Ladle the soup into bowls; top with the cheese and cilantro. Serve with lime wedges and tortilla chips.
Nutrition Facts : Calories 390 calorie, Fat 28 grams, SaturatedFat 11 grams, Cholesterol 65 milligrams, Sodium 850 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 17 grams
MEXICAN CHORIZO AND CORN SOUP
This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. -Laura Davis, Chincoteague, Virginia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.
Nutrition Facts : Calories 269 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1063mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
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