Split Pea Soup with Chorizo
For this easy slow-cooker split pea soup, look for raw smoky, spicy chorizo. If you can't find raw chorizo, Italian sausage or merguez makes a fine substitute.
Read MoreGreen Enchilada Sauce
Drescription
This easy green enchilada sauce is packed full of tangy and spicy flavors. Use it for enchiladas, of course, but also casseroles, tacos and more.
Ingredients
- 1 pound tomatillos, husked, halved
- 2 whole green chiles, seeded, halved
- 1 medium onion, cut into wedges
- 1 jalapeno pepper, seeded, halved
- 5 garlic cloves
- 1 tablespoon olive oil
- 1-1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/2 cup reduced-sodium vegetable broth
Directions
- Preheat oven to 400°. Place tomatillos, chiles, onion, jalapeno and garlic on a rimmed baking sheet. Drizzle with oil; sprinkle with salt, cumin and pepper. Toss to thoroughly coat. Roast until skins begin to brown and vegetables are tender, 20-25 minutes. Let cool 10-15 minutes.
- Transfer to a blender; add broth. Puree until smooth.
