Mexican Hot Pot

Around the holidays, we eat meals out and a lot of appetizers and snacks. Even when they're homemade, they can often leave me with the feeling of having eaten too much junk. Granted, I took a homemade venison stew to my parents' gathering that was anything but "junky" tasting, so that helped. But sooner or later, I want to cook some real and simple food. Here's a soup that fits the bill. Besides, there's still plenty of time for junk food on New Year's Eve.

Mexican Hot Pot

1 pound Mexican chorizo (or Italian sausage or pork breakfast sausage)
1 medium onion, diced
1 to 2 cups of cooked black or pinto beans (if using canned, drain them first)
5 cups beef broth
1/2 teaspoon dry thyme leaves
1/2 teaspoon dry basil leaves
1 4-ounce can green chiles

In a Dutch oven, brown chorizo with onion until meat is cooked. Blot oil from meat with a paper towel.

Add remaining ingredients and simmer for about 20 minutes.

Top with shredded cheese and serve with homemade cornbread.

Makes 2 to 4 servings.


Alternate method: Use 10 cups of beef broth and add 2 cups of dry (uncooked) pinto or black beans. Cook soup for several hours until beans are tender. Soup may be thicker or may need additional liquid added. Wait to add green chiles toward end of cooking time. Makes 4 to 6 servings.