Chorizo and pea pozole

Can be quite heavy but nice! Can be simplified depending on what you have in the fridge and how much time you have too.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C.

Step 2

Pour half your peas on to a baking tray, drizzle with oil and sprinkle with salt. Roast for 20 minutes or until very crispy, stirring halfway through.

Step 3

Slice the chorizo and add into a cold pan with the cumin. Turn the heat on to render the fat, cooking until charred slightly.

Step 4

Add in the chopped tomato, onion, and garlic, stirring for another few minutes until the onion softens. Stir through the chipotle paste and then pour in the chicken stock to deglaze.

Step 5

Season with salt and pepper, considering that the chorizo is already quite salty, and then bring to a boil and simmer for 15 minutes. Add the rest of the peas and cook for a further 2 minutes.

Step 6

Divide the soup between bowls, top with the crunchy peas, cabbage, radishes, coriander, handful of tortilla chips. Sprinkle with oregano, squeeze the juice of half a lime into each bowl and enjoy.