I made this over the weekend and it’s simply awesome. As best I can remember it in my old age, here’s the recipe before I forget to write it down…
- 3-4 tablespoons mojo de ajo
- 1/4 tube of breakfast sausage
- 1 7 oz. can Green Chiles, chopped (fresh would be better)
- 1/2 Large Red Onion, coarsely chopped
- 1 Tomatillo
- 2 stalks celery
- small amount of frozen spinach
- 1 Quart of Bean Broth (see below)
- 1 can chicken broth
- corn tortillas, cut into strips and deep fried
Since I was making this up as I went along, I’m not sure the order matters all that much, but this is the order I did it in.
Add mojo de ajo to a 3 quart soup pan on a stovetop set to simmer. Add the sausage in small chunks. Add the green chiles so that the raw sausage picks up the flavor of the garlic and the green chiles. Add the red onion, tomatillo and celery. Cook on low heat until the onions are adequately caramelized. Add the frozen spinach, bean broth and chicken broth. Bring to a boil. Reduce heat and simmer for about 20 minutes.
Serve with fried tortilla strips, cheese and garnish with cilantro.
Bean broth: Lately, I’ve been making beans in the crockpot, usually a mix of black and red beans with half water and half chicken broth for the liquid and a variety of hot spices. I eat one meal of the beans and then drain the remaining juice, which I call bean broth. I take the remaining beans, put them in a food processor and blend them up so they’re essentially refried beans.
I would have added a picture, but the soup didn’t last long enough.