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garlic olive oil red pepper onion carrots red potatoes garbanzo beans pork chirizo vinegar fresh kale chicken broth Parmesan cheese
Viewed: 20 - Published at: 2 years agoIngredients
- One average head of garlic (head size: should fit in palm of hand easily)
- Olive oil (enough to saute)
- Red pepper flakes
- One half of a yellow onion
- Five large carrots
- Two large red potatoes
- One can of garbanzo beans (drained)
- 12 oz of pork chirizo
- Balsamic vinegar
- Two bunches of fresh kale
- 4-5 14.5 ounce cans of chicken broth
- Parmesan cheese - if desired
- Use VERY large stock pot.
Method
- 1) Mince one whole garlic head and separate into 3 parts. -If you are not a garlic fan use half the head and (still) separate into 3 parts.
- 2) Heat 2-3 tablespoons of Extra Virgin Olive Oil in a pan with 1/2 tablespoon of red pepper flakes.
- 3) Chop onion and saute until lightly brown.
- 4) While onion is sauteing, chop carrots and potatoes into pieces: 1 inch or less in size.
- 5) Once onions are golden, add one part of garlic - saute for one minute
- 6) Add carrots, potatoes, garbanzo beans, and 2nd part of garlic - stir until mixed well. Add additional extra virgin olive oil if needed and continue to saute.
- 7) Remove pork chirizo from casing and add 1-2 tablespoons of balsamic vinegar - mix into vegetables. Chirizo will break apart and eventually look like specks in the stew.
- 8) Coarsely chop two bunches of FRESH Kale and drop in the pot.
- 9) Add 4 cans of chicken broth. (NOTE:: Kale will come to the top of the pot initially but it will wilt... only add 5 cans of chicken broth if you prefer more soup.)
- 10) Sprinkle final part of garlic over top the kale.
- 11) Bring Liquid to a light boil and reduce to simmer... leave at simmer for a minimum of 30 minutes. Stir occasionally and bring sunken vegetables to top.
- Spoon out portions and (if preferred) sprinkle parmesan cheese over top of each serving.
