Recipe: Plantain and Chorizo Soup

Plantain and Chorizo Soup

4 Spanish dry chorizos diced
6 green plantains peeled and cubed
1 large onion chopped
4 cloves garlic minced
6 cups good chicken stock
2 Cubanella (red bell peppers) peppers or green bell peppers diced
1 teaspoon oregano
salt & pepper to taste
2 cups of vegetables (your choice, I used corn and green beans)
1 bunch chopped cilantro
2 bay leaves
1 package of Sazon' seasoning
1 large pinch Saffron (it has to be "real" saffron other wise it won't taste the same)
1 Jalapeno pepper minced (optional)

Sautee chorizo, onions, garlic, and peppers, when onions are translucent add oregano, and bay leaves, and sazon, and saffron, saute another 2-3 minutes.

Add the chicken stock, and bring to a simmer, simmer on low for 15-20 minutes.

Add the cubed plantains, simmer for an additional 30 minutes or until plantains are tender.

Add the veggies of your choice, it's wise to cut them small to lessen cooking time, and if there doesn't seem to be enough liquid add a cup or two of water to it.

Close to the end, add the cilantro and stir well and bring back to a simmer, simmer a good five minutes.

Serve with crusty Cuban or French bread and butter.