Sopa Caldosa

• For the Chorizo
• 1/2 lb boneless pork 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
• For the soup
• 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

1. For the Chorizo:.
2. Trim fat from pork. Combine pork 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 pork 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; saute 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.

pork loin, cider vinegar, chili powder, paprika, vegetable oil, sugar, oregano, ground cumin, salt, garlic, soup, bacon, green cabbage, onion, garlic, chicken stock, chickpeas, tomatoes, chorizo sausage, parsley

Taken from www.food.com/recipe/sopa-caldosa-371519 (may not work)