Mexican Pork and Chorizo Tortilla Soup by Barb
By
barbara lentz
@blentz8
5
We had planned to go out to our favorite Mexican restaurant but mother nature decided to drop a foot and a half of snow on us with blowing winds and the roads were a bit treacherous so we stayed home. I was really craving something Mexican so I looked through my pantry and came up with this recipe. It was delicious. Get for a cold wintery day like today.
Ingredients
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1 lbground pork
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6 ozraw ground chorizo
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3 largedried ancho chilies
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1 mediumonion chopped
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4 clovegarlic
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1 can(s)diced tomatoes with green chilies
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1 jar(s)chili sauce
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1 1/2 cprepared salsa
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8 cbeef broth
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2 Tbspmexican oregano
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1 Tbspeach new mexico red chili or chili powder, cumin and red pepper flakes
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·salt and pepper to taste
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4 ozangel hair pasta
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4flour tortillas sliced into strips
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·oil for frying tortillas
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·sour cream, cilantro, shredded cheese for serving
How to Make Mexican Pork and Chorizo Tortilla Soup by Barb
- Place the ancho chilies in a pan of water and boil on stove until soft. Remove seeds and stems and place in food processor. Add the onion, garlic, and can of tomatoes with green chilies. Process until mixed well. Set aside
- Add the pork and chorizo to large stock pot. Brown the meat until mostly cooked. Stir in the ingredients from food processor. Add the beef broth, salsa, chili sauce, and spices. Bring to a boil and simmer for 10 minutes.
- Meanwhile heat about an inch of oil in a skillet. Once hot fry the tortillas until browned and drain on paper towels.
- Add the angel hair pasta to the broth and cook about another 10 minutes until pasta is cooked.
- Serve soup with tortilla chips, and sour cream or other condiments like cilantro, shredded cheese or thinly sliced red onion.
