3 cups hot water
3 teaspoons beef bouillon
2 cups chopped cabbage
1 (7 ounce) cans minced mild green chilies, with liquid
1 cup minced yellow onion
2 stalks celery, chopped
2 teaspoons minced roasted garlic
1/2 cup red or yellow bell pepper
1/8 teaspoon fresh ground black pepper
2 teaspoons extra virgin olive oil
1 lb fresh chorizo sausage, removed from the skin
salt and pepper, to taste
chopped fresh cilantro, for garnish
sour cream, for garnish
shredded cheese, for garnish ( cheddar, monterey jack, pepper jack, etc)
Turn the crock pot onto high and add the water. When it gets hot add the bouillon to dissolve.
Add the cabbage, chiles, onion, celery, garlic, bell pepper, and freshly ground black pepper.
Over a high temperature in a skillet, saute the sausage in olive oil until browned, about 7 to 10 minutes.
Add cooked chorizo to the crock pot.
Simmer on high for 3 to 4 hours,(5-6 hours on low) or until it has reached the texture you prefer.
Add salt and pepper to taste, add your favorite garnishes, and enjoy.