Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: about 3 quarts, 12 servings
4 slices bacon, diced
8 ounces linguica, finely chopped
8 ounces linguica, cut into 1/4-inch thick slices
8 ounces chorizo, finely chopped
8 ounces chorizo, cut into 1/4-inch thick slices
2 cups chopped red onion
1 tablespoon plus 1 teaspoon Essence
1/2 teaspoon crushed red pepper flakes
2 tablespoons minced garlic
2 bay leaves
8 cups chopped tomatoes, seeded
6 cups chicken stock
Salt and freshly ground black pepper
1/2 cup finely chopped fresh cilantro leaves
Crusty bread, for serving
Cook the bacon in a medium pot for about 2 minutes. Add the sausages and cook with the bacon until all browned, about 5 more minutes. Add the onion, Essence and red pepper flakes and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the bay leaves, tomatoes and stock and stir to combine. Bring to a boil, reduce the heat, and simmer for about 30 minutes. Season, to taste, with salt and freshly ground black pepper. Stir in cilantro and serve with crusty bread.
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: about 3 quarts, 12 servings
4 slices bacon, diced
8 ounces linguica, finely chopped
8 ounces linguica, cut into 1/4-inch thick slices
8 ounces chorizo, finely chopped
8 ounces chorizo, cut into 1/4-inch thick slices
2 cups chopped red onion
1 tablespoon plus 1 teaspoon Essence
1/2 teaspoon crushed red pepper flakes
2 tablespoons minced garlic
2 bay leaves
8 cups chopped tomatoes, seeded
6 cups chicken stock
Salt and freshly ground black pepper
1/2 cup finely chopped fresh cilantro leaves
Crusty bread, for serving
Cook the bacon in a medium pot for about 2 minutes. Add the sausages and cook with the bacon until all browned, about 5 more minutes. Add the onion, Essence and red pepper flakes and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the bay leaves, tomatoes and stock and stir to combine. Bring to a boil, reduce the heat, and simmer for about 30 minutes. Season, to taste, with salt and freshly ground black pepper. Stir in cilantro and serve with crusty bread.