Sopa de Milagros Sencillos

Ingredients
Flavor Paste: The Soup:
 * head of garlic
 * 6-8 sundried tomatoes
 * small handful of chopped almonds
 * two dried Pasilla or California chile peppers
 * 1 ˝ tsp. oregano
 * 3/4 tsp. cumin
 * 1/2 tsp. all-spice
 * dash of nutmeg
 * salt and black pepper
 * 1/3 cup olive oil
 * prepared flavor paste
 * 2 ˝ quarts water
 * 2 chicken bullion cubes
 * 1 large onion chopped
 * 2-3 medium potatoes cubed
 * ˝ butternut squash cubed
 * large bunch fresh spinach chopped
 * 0-12 (head) of roasted garlic cloves (same preparation as above)
 * 1/2 tube of chorizo sausage
 * ˝ cups cubed pork loin, chicken or beef stew meat
 * salt, black pepper, cumin, oregano, allspice to taste.

Directions

 * 1) Dry roast the unpeeled cloves of garlic over low/medium heat on a dry, thick-bottomed skillet for fifteen minutes turning until all sides are slightly charred.
 * 2) Roughly chop the sun drieds and roast for a few minutes turning often until browned and smoking. Toast almonds on same skillet until golden brown.
 * 3) Cut open chile pods, take out seeds and toast on skillet pressing down with back of wooden spoon until chile started to bubble and smoke, flip and repeat.
 * 4) Rehydrate the chiles in warm water for ten minutes.
 * 5) Add all other ingredients to blender or Cuisenart.
 * 6) Add chiles and a little of the water and blend until nearly smooth.
 * 7) The Soup:
 * 8) In thick-bottomed stew pot, brown the meat in dash of olive oil over med/high heat.
 * 9) Remove. In the rendered fat, saute the onions until translucent.
 * 10) Add chorizo and saute until cooked.
 * 11) Add water, bring to a boil, add meat and roasted garlic cloves and reduce heat and simmer for 45 minutes.
 * 12) Add potatoes and a few minutes later the squash.
 * 13) When potatoes are cooked, add spinach and simmer for a few minutes more.
 * 14) Serve in large bowls with grated parmesan and a dollop of sour cream.