Sopa Caldosa

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/2 lb boneless lamb loin
• 2 tablespoons cider vinegar
• 1 tablespoon chili powder
• 1 1/2 teaspoons paprika
• 1 teaspoon vegetable oil
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 garlic clove, crushed
• 2 bacon, slices cut into 1/2-inch pieces
• 8 cups thinly sliced green cabbage (about 1 pound)
• 1 cup chopped onion
• 1 garlic clove, minced
• 5 cups chicken stock
• 1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
• 1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
• mexican chorizo sausage
• 3 tablespoons chopped fresh parsley

Recipe

• 1 for the chorizo:.
• 2 trim fat from lamb. combine lamb and remaining ingredients in a food processor, and pulse until well-blended. place mixture in a zip-top bag; seal and marinate in refrigerator 8 hours or overnight.
• 3 place a medium skillet over medium-high heat until hot. add lamb mixture; cook 5 minutes or until done, stirring to crumble.
• 4 for the soup:.
• 5 cook bacon pieces in a large dutch oven over medium-high heat until crisp. add cabbage, onion, and garlic; sauté 10 minutes. add chicken stock, chickpeas, and tomatoes. bring to a boil; reduce heat, and simmer 10 minutes. ladle soup into each of 6 bowls; top with mexican chorizo and parsley.