Mexican Tomatillo Stoup with Chorizo
A stoup is thicker than soup and thinner than stew.
Recipe information
Yield
4 servings
Ingredients
Omit
Fettuccine
Ingredients for meatballs
Crusty bread
Add
3/4 pound chorizo, casings removed, diced
1 1/4 to 1 1/2 pounds diced peeled Idaho potatoes (2 large potatoes)
1 leek, sliced, washed, and drained
1 quart chicken stock or broth
Coarse black pepper
2 cups crushed tortilla chips, any flavor
Preparation
Sauté the chorizo in a tablespoon of EVOO to start the stoup. Remove with a slotted spoon and cook the potatoes, onions, and leeks in the renderings. Add the garlic and jalapeños and cook for another minute or two. Add the beer or first cup of stock and cook off. Add the tomatillos, cilantro, just a little salt (you’ll get a lot from the chorizo), and pepper and cook for 10 minutes. Place the chorizo back in the pot. Add the remaining quart of stock and crank up the heat to a boil, then reduce to low and adjust the seasonings. Serve with the crushed chips and grated Manchego to garnish.
