comfort food: pork & chorizo soup

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

19 Pinches 17 Photos

Andy Anderson !

Wichita, KS

Updated on Jun 8, 2016

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.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

PLAN/PURCHASE
1/2 medium yellow onion
2 medium carrots
2 cloves garlic
1/4 pound ground chorizo sausage
1/2 pound pork tenderloin, cubed
4 tablespoons red wine, dry variety
1 cup long grain white rice, or brown, if you prefer
1 teaspoon ground cumin
2 cups chicken stock, not broth
2 1/2 cups filtered water
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste

How To Make comfort food: pork & chorizo soup

Step 1

PREP/PREPARE

Step 2

Gather your ingredients.
Step 3

Thinly slice the onion, mince the garlic, and cut the carrots thickly on the bias, and then cut in half.
Step 4

Add the chorizo sausage to a heavy-bottomed pot, over medium heat.
Step 5

Cook until the sausage is almost cooked through, but still a bit pink.
Step 6

Drain of all but a tablespoon of grease from the pot, and then add the onion, garlic, and cubed pork tenderloin.
Step 7

Reduce heat to medium low, and cook until the pork tenderloin is beginning to brown, and the onions, are softened, about 10 minutes.
Step 8

Add the red wine the rice, cayenne, and cumin.
Step 9

Bring the heat back up to medium, and stir, until the wine reduces by half, about 3 minutes.
Step 10

Add the water, stock, and the carrots.
Step 11

Bring the pot up to a boil, and then reduce to a simmer.
Step 12

Allow the pot to simmer until the rice and carrots have cooked, about 20 minutes.
Step 13

Chef’s Note: During this time, add a bit of salt and pepper, to taste.
Step 14

Chef's Note: If the soup gets too thick, you can thin it out with some water, or more chicken stock.
Step 15

PLATE/PRESENT
Step 16

Serve in nice bowls with some crackers, bread, or possibly warm tortillas. Enjoy.
Step 17

Keep the faith, and keep cooking.
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