Plantain and Chorizo Soup Recipe

ingredients

4 Spanish dry chorizos diced
6 green plantains peeled and cubed
1 large onion, chopped
4 cloves garlic, minced
6 cups good chicken stock
2 Cubanelle peppers or green bell peppers diced
1 teaspoon oregano
salt and pepper, to taste
2 cups of vegetables (your choice, I used corn and green beans)
1 bunch chopped cilantro
2 bay leaves
1 package of Sazon' seasoning
1 large pinch Saffron (it has to be "real" saffron other wise it won't taste the same)
1 Jalapeno pepper minced (optional)

directions

Sautee chorizo, onions, garlic, and peppers, when onions are translucent add oregano, and bay leaves, and sazon, and saffron, saute another 2-3 minutes. Add the chicken stock, and bring to a simmer, simmer on low for 15-20 minutes, and then add the cubed plantains, simmer for an additional 30 minutes or until plantains are tender, then add the veggies of your choice, it's wise to cut them small to lessen cooking time, and if there doesn't seem to be enough liquid add a cup or two of water to it.

Close to the end, add the cilantro and stir well and bring back to a simmer, simmer a good five minutes. Serve with crusty Cuban or French bread and butter. Good cooking! Todd

nutrition data

Nutritional data has not been calculated yet.