Well, it’s January 3rd and many of you may already be seeing the challenge of those New Year’s Resolutions. If you had wanted to eat better, healthier, with wonderful new flavors, then there is nothing better than this soup with its distinguished intensity.
From Eat Feed Autumn Winter, Chicago author Anne Bramley offers her rif on Mexican cuisine. Chicago has a huge Mexican population, with a bounty of wonderful restaurants and Latin stores. Anne created this homey soup based on her Chicago “south of the border” experiences.
This is a great soup, one you can adorn with tortilla chips, or sour cream, or just eat by its yummy self.
When I saw this recipe I must admit I was a little worried about slicing uncooked chorizo and putting it in the soup. I was afraid the sausage would literally fall out of its casing. I followed the recipe to the letter and all worked well. The sausage slices cook quickly and retain their integrity.
Ancho Chile Soup with Sweet Potatoes and Chorizo
Yield: serves 4 as a main course, 8 for a side dish
Ingredients:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon ancho chili powder
- 5 cups (40 ounces) chicken broth
- 1 pound sweet potatoes, peeled and cut into ¼-inch cubes
- 2 fresh Mexican chorizo sausages (about 2/3 pound), sliced ¼ inch thick
- One 15.5-ounce can hominy
- Salt
- Freshly ground pepper
Preparation:
Heat the oil in large saucepan over low heat. Add the garlic and sauté until beginning to soften, about 3 minutes. Stir the ancho chili powder thoroughly into the garlic. Pour in the chicken broth, turn heat to high, and bring to a gentle boil. Add the sweet potatoes and cook until almost tender, 5 to 6 minutes. Add the sausages and hominy and simmer about 4 minutes, until the sausage is cooked through. Season to taste with salt and pepper.
Source: Eat Feed Autumn Winter by Anne Bramley