There is so much fun to share time with good friends. The other day we had company and I decided to go on a very casual dinner for the 4 of us. To me this was simply comfort food and since we were in the south, I added my cornbread to complete the meal. It was awesome and they loved it.
Approx. Prep and Cook Time: 35 Minutes
Approximate Cost: $18.94 or $3.16 per serving
Difficulty Level: Easy
Allergens, Other: The “Asopao” is Gluten Free, (the cornbread have gluten)
2 baby pork tenderloins clean of any fat and cubed ($6.50)
2 pk. (3 ½ oz. ea.) of cooked Spanish Chorizos cut in slices ($5.96)
1 chickpea can drain and rinsed (.99)
1 pink beans can drain and rinsed (.99)
1 ½ to 2 c. chicken of beef stock (I used my homemade) ($1.25)
2 tbsp. Angie’s basting olive oil (.70)
1 ½ tbsp. Angie’s dry seasoning (.30)
1 tbsp. Roasted Garlic and Herbs seasoning (.15)
6 garlic cloves, chopped (.30)
1 small onion, chopped (.40)
1 pk. Sazón (.25)
4 frozen cubes of sofrito-molido ($1.00)
Couple of chopped scallions to garnish (.15)
Clean the tenderloins of any fat and cube them, season with 1 tbsp. Angie’s basting olive oil, 1 ½ tbsp. Angie’s dry seasoning, and 1 tbsp. Roasted Garlic and Herbs seasoning. Set aside.
In a med. size saucepan, over med. heat add 1 tbsp. my basting olive oil and sauté the Spanish chorizos, add the onion and garlic until golden brown. Remove the chorizos set aside.
Add the seasoned tenderloin cubes to the skillet and sauté until light golden.
Add the chickpeas and pink beans, (that you previously drained and rinsed), stir.
Add the beef or chicken stock, sofrito-molido frozen cubes and Sazon.
Reduce the heat and cook for about 10 minutes until it thickens a bit.
Just before serving, add the cooked chorizos and serve immediately.
You can serve this “Asopao” (or thick soup) with a scoop of rice or noodles, or a cornbread muffin like I did. Finally, don’t forget to add a nice slice of avocado.
NOTE: You can find Chorizos in the Spanish Market or even at Walmart)
Also, I did not include the Cornbread recipe in this post.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.