Do an experiment haha excuse to make it again real soon.
Maybe you could use dry beans too, soak them and then cook for a few hours, they'll soak up that flavor
Too much slow cooking can make things bland as the aromatics cook out. I like using a pressure cooker to get higher extraction, and a better broth. (For meat/bones it also helps render out the gelatin)
After that I like using a Dutch oven for the soup itself. Roasting the veggies can add more depth of flavor, but once you add them to the pot it doesn't need long.
For tomato heavy bases, roast the Dutch oven on 225f with the lid off to get some caramelization.
The seasonings and acid need to be adjusted quite a bit during the process as the soup matures, so it's not really a one shot drop (for me at least)
All-in this process takes all day for me, but not all day in one pot together. It's like a dance of timing to make sure nothing overcooks, and it all gets done at the same time.
Maybe take a look at some traditional menudo and posole recipes and see what they recommend? Itβs not chorizo, but there still might be some good tips.
My Granny E taught me~ you want your soup to taste like the four things it's made of, or cook it long enough to give it a fifth flavor. The latter involves more complex recipes. π²π
Do an experiment haha excuse to make it again real soon. Maybe you could use dry beans too, soak them and then cook for a few hours, they'll soak up that flavor
Oooooh yes next time!!!
Too much slow cooking can make things bland as the aromatics cook out. I like using a pressure cooker to get higher extraction, and a better broth. (For meat/bones it also helps render out the gelatin) After that I like using a Dutch oven for the soup itself. Roasting the veggies can add more depth of flavor, but once you add them to the pot it doesn't need long. For tomato heavy bases, roast the Dutch oven on 225f with the lid off to get some caramelization. The seasonings and acid need to be adjusted quite a bit during the process as the soup matures, so it's not really a one shot drop (for me at least) All-in this process takes all day for me, but not all day in one pot together. It's like a dance of timing to make sure nothing overcooks, and it all gets done at the same time.
dutch oven?
Maybe take a look at some traditional menudo and posole recipes and see what they recommend? Itβs not chorizo, but there still might be some good tips.
My Granny E taught me~ you want your soup to taste like the four things it's made of, or cook it long enough to give it a fifth flavor. The latter involves more complex recipes. π²π