At a Glance
- Potato Type: Yellow
- Prep Method: null
- Cuisine: Latin / Hispanic
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
- 1/2 cup Olive oil
- 2 pounds Mexican chorizo sausage, casings removed
- 4 cups Diced leeks
- 2 tablespoons Minced garlic
- 6 cups Diced green cabbage
- 2 pounds Medium yellow flesh potatoes, diced
- 1 teaspoon Smoked paprika
- 1 teaspoon Cayenne pepper
- 4 quarts Chicken stock
- 1/2 cup Chopped parsley
- 1/2 cup Chopped cilantro
- Salt and black pepper As needed
Preparation
In large soup pot, heat olive oil over medium heat; add chorizo and brown, breaking up meat with spatula. Remove with slotted spoon; cook leeks in oil remaining in pot, stirring occasionally, about 6 minutes or until soft.
Add garlic; cook 1 minute more. Add cabbage, potatoes, paprika, cayenne, stock and cooked chorizo. Bring to a boil; simmer over medium heat 15 minutes or until potatoes are tender. Stir in parsley and cilantro; season with salt and pepper.
