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 Cubanelle peppers or green bell peppers diced
1 tsp oregano
salt & pepper to taste
2 cups of vegetables ( your choice , last time I made it 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 mins. Add the chicken stock , and bring to a simmer , simmer
on low for 15-20 mins , and then add the cubed plantains, simmer for an
additional 30 mins or until plantains are tender, then add the veggies of
your choice , its 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 mins . serve with crusty Cuban or French bread and
butter. Good cooking ! Todd


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