SOPA DE PEDRA & PORTO SANGRIA | Chef's Gear Recipes

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika

Turkey sausage reduces fat while maintaining flavor.

bacon

🥗Healthier: smoked tofu

💰Cheaper: pork belly

Smoked tofu provides a vegetarian option with a similar texture.

beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils cook faster and are often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrients and a different flavor.

Turn on the pot and add a third dash of olive oil.

Once the pot is hot, add pork loin, ham, chorizo, and onions; stir to combine.

Season the meat with a full tablespoon of salt and add two cloves of garlic; let it sear for a minute or two.

Add kidney beans, chickpeas, celery, and crushed tomatoes to the pot; stir to combine.

Top up with chicken stock or water.

Add a couple of pinches of black pepper and chili sauce (Tabasco) for heat; include a couple of bay leaves.

Add the rocks for authenticity.

Let the soup cook for approximately 45 minutes to 1 hour until the meat is tender and flavors meld.

Check the meat for tenderness; it should be falling apart.

Adjust seasoning if necessary before serving.

Serve the soup in a bowl or plate over ripped stale bread for texture; garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens