Comfort Food: Pork & Chorizo Soup

Name: Comfort Food: Pork & Chorizo Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Southern
Ingredients: PLAN/PURCHASE; 1/2 medium yellow onion; 2 medium carrots; 2 clove garlic; 1/4 lb ground chorizo sausage; 1/2 lb pork tenderloin, cubed; 4 Tbsp red wine, dry variety; 1 c long grain white rice, or brown, if you prefer; 1 tsp ground cumin; 2 c chicken stock, not broth; 2 1/2 c filtered water; salt, kosher variety, to taste; black pepper, freshly ground, to taste

By Andy Anderson !
@ThePretentiousChef

Here is a great little soup that is easy to put together, and will keep you warm on a cold Winter’s eve, or just about any old time of the year when you crave good comfort food.

Prep is a snap, and the cooking process is non-labor intensive. As a matter of fact, you just might have all the ingredients at hand… just sitting there in your fridge and pantry.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

6 Comments

Serves:

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

PLAN/PURCHASE
1/2 medium

yellow onion
2 medium

carrots
2 clove

garlic
1/4 lb

ground chorizo sausage
1/2 lb

pork tenderloin, cubed
4 Tbsp

red wine, dry variety
1 c

long grain white rice, or brown, if you prefer
1 tsp

ground cumin
2 c

chicken stock, not broth
2 1/2 c

filtered water
·

salt, kosher variety, to taste
·

black pepper, freshly ground, to taste
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How to Make Comfort Food: Pork & Chorizo Soup

Step-by-Step

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.