Comfort Food: Pork & Chorizo Soup
17 photos of Comfort Food: Pork & Chorizo Soup Recipe
By
Andy Anderson !
@ThePretentiousWichitaChef
6
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.
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.
Ingredients
- 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
PLAN/PURCHASE
How to Make Comfort Food: Pork & Chorizo Soup
- 1PREP/PREPARE
- 2Gather your ingredients.
- 3Thinly slice the onion, mince the garlic, and cut the carrots thickly on the bias, and then cut in half.
- 4Add the chorizo sausage to a heavy-bottomed pot, over medium heat.
- 5Cook until the sausage is almost cooked through, but still a bit pink.
- 6Drain of all but a tablespoon of grease from the pot, and then add the onion, garlic, and cubed pork tenderloin.
- 7Reduce heat to medium low, and cook until the pork tenderloin is beginning to brown, and the onions, are softened, about 10 minutes.
- 8Add the red wine the rice, cayenne, and cumin.
- 9Bring the heat back up to medium, and stir, until the wine reduces by half, about 3 minutes.
- 10Add the water, stock, and the carrots.
- 11Bring the pot up to a boil, and then reduce to a simmer.
- 12Allow the pot to simmer until the rice and carrots have cooked, about 20 minutes.
- 13Chef’s Note: During this time, add a bit of salt and pepper, to taste.
- 14Chef's Note: If the soup gets too thick, you can thin it out with some water, or more chicken stock.
- 15PLATE/PRESENT
- 16Serve in nice bowls with some crackers, bread, or possibly warm tortillas. Enjoy.
- 17Keep the faith, and keep cooking.
