Sopa Caldosa - cooking recipe

Ingredients

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

Preparation

For the Chorizo:.
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.
Place a medium skillet over medium-high heat until hot. Add pork mixture; cook 5 minutes or until done, stirring to crumble.
For the soup:.
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.