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Soups and Stews


12 oz El Popular Chorizo
� cup Olive Oil
2 stalks Celery diced small
2 Bay Leaves
1 tablespoon Cumin
1 Red and Yellow Bell Pepper diced small
2 cups dry Lentils
8 cups Chicken Stock
2 medium Carrots diced small
Salt and pepper to taste

12 oz El Popular Longaniza Chorizo
2 medium Yellow Onions diced small 4 cloves Garlic minced
1 tablespoon Oregano
1 (14 oz.) canned diced Tomatoes
1 Poblano Pepper, roasted, deseeded, diced small
2 small cans Tomato Sauce
1 cup Cilantro chopped
Crema Mexicana or Sour cream



1.Remove casing from both styles chorizo. Cook Original Style 8-10 minutes and drain. Shape Longaniza Style into mini rustic meatballs and cook 8-10 minutes and drain.
2.In a heavy stock pot over medium heat saut� onions, celery, and carrots in olive oil for about 8 minutes.
3.Add garlic, spices, tomatoes, all peppers, lentils, tomato sauce, and chicken stock. Adjust seasoning, lower heat and cover for about 1 hour. After 15 minutes, add both styles chorizo and continue to cook.
4.Serve hot soup with a spoon of crema and fresh cilantro.

Unrated