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
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)
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)
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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