Description Edit

Ingredients Edit

Flavor Paste Edit

The Soup Edit

Directions Edit

  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.
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