MEXICAN WEDDING SOUP

Luckytrim

Grill Master
Gold Site Supporter
MEXICAN WEDDING SOUP


3 lb. Chorizo sausage (BULK, or removed from casings)
1 1/2 c. chopped onion
1 1/2 c. chopped green pepper​
4 ancho chiles, chopped fine
4 cloves garlic, minced
1/4 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/4 teaspoon powdered cloves
1/2 teaspoon powdered cinnamon
9 c. water (i use half beef broth)
2 lbs combination of Anasazi or pinto beans, Garbanzo Beans, Black Beans and kidney beans soaked and cooked (if you use canned, drain and rinse them)​
3 qt. tender cactus, WELL drained, in bite-size pieces
2 c. whole kernel corn
2 tsp. salt
1 TBL black pepperpepper
1/4 cup chili sauce (optional)
2 oz.. bittersweet chocolate, cut into small pieces


Whole Jalapeno's for garnish


brown sausage lightly in large saucepan. Spoon off all but about 2 tablespoons of fat. Add onion, green peppers, and garlic; cook until vegetables are tender but not brown. Add water / broth, beans, corn, spices, and chili sauce
Simmer covered 25 to 30 minutes or until rice is tender, stirring occasionally. Add chocolate and stir in until melted and well blended.
add cactus and cook 15 minutes longer.
makes a bunch


Offer Hot Sauce, Tortilla Chips and Tequila at table

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Last edited:
a note; I used to add long-grain rice to this and reduce the corn by half and the beans by 25%.......... I like it this way more !

One time, I made 1/3 of the liquid tomato juice....that was interesting also !
 
Beautiful job, Lucky! Great pics!

I love your Mason jars!

Lee
 
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