Mexican Tomatillo Stoup with Chorizo

1. 1

   Saute the chorizo in a tablespoon of EVOO to start the stoup.

2. 2

   Remove with a slotted spoon and cook the potatoes, onions, and leeks in the renderings.

3. 3

   Add the garlic and jalapenos and cook for another minute or two.

4. 4

   Add the beer or first cup of stock and cook off.

5. 5

   Add the tomatillos, cilantro, just a little salt (youll get a lot from the chorizo), and pepper and cook for 10 minutes.

6. 6

   Place the chorizo back in the pot.

7. 7

   Add the remaining quart of stock and crank up the heat to a boil, then reduce to low and adjust the seasonings.

8. 8

   Serve with the crushed chips and grated Manchego to garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.