Did you know that Post-It Notes were an accident? Yep, a happy, happy accident. Some chemists (one chemist?) was working on a new glue and by happenstance ended up with the magic stick/un-stick wonder of Post-Its.
This soup is a happy accident for me. It all began because my husband had requested that I make something with chorizo for dinner. The request left me stumped because I have only used chorizoa time or two–I’ve wanted to use it, but just didn’t know all that much about except that it was used in Mexican cooking. So, I went on a Google adventure. I found a recipe on All-Recipes for Charro Beans or “Mexican pork and beans” and which used chorizo. Since it was supposed to be used as a side dish, I was also trying to think of a main dish to fill out the menu. The more I thought about the recipe, the more I thought of it as a main instead of a side.
As I began to assemble the dish I started making changes. Finally it occurred to me that what I was really making was a soup that was hearty enough to be rib sticking and would work really well with a simple side of cornbread. Plus, I could make it in my crockpot. Happy, happy.
Cook’s Note: There are several types of Chorizo on the market. Be sure to get Mexican chorizo because it is the right consistency and is seasoned with red chiles.
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