Sopa de Milagros Sencillos

Flavor Paste

 * head of garlic
 * 6 – 8 sun-dried tomatoes
 * small handful of chopped almonds
 * 2 dried pasilla or California chile peppers
 * 1 tsp oregano
 * ¾ tsp cumin
 * ½ tsp allspice
 * dash of nutmeg
 * salt and black pepper
 * ⅓ cup olive oil

The Soup

 * 2 quarts water
 * 2 chicken bouillon cubes
 * 1 large onion chopped
 * 2 – 3 medium potatoes cubed
 * 1 butternut squash cubed
 * large bunch fresh spinach chopped
 * 10 – 12 (head) of roasted garlic cloves (same preparation as above)
 * ½ tube of chorizo sausage
 * ½ 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.
 * 3) Toast almonds on same skillet until golden brown.
 * 4) 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.
 * 5) Rehydrate the chiles in warm water for ten minutes.
 * 6) Add all other ingredients to blender or Cuisineart.
 * 7) Add chiles and a little of the water and blend until nearly smooth.
 * 8) The soup:.
 * 9) In thick-bottomed stew pot, brown the meat in dash of olive oil over med/high heat.
 * 10) Remove.
 * 11) In the rendered fat, saute the onions until translucent.
 * 12) Add chorizo and saute until cooked.
 * 13) Add water, bring to a boil, add meat and roasted garlic cloves and reduce heat and simmer for 45 minutes.
 * 14) Add potatoes and a few minutes later the squash.
 * 15) When potatoes are cooked, add spinach and simmer for a few minutes more.
 * 16) Serve in large bowls with grated parmesan and a dollop of sour cream.