This popular soup from the Oaxaca region of Mexico features chorizo (pronounced chor-EE-zoh), a coarsely ground pork sausage flavored with chili powder, garlic, and other seasonings. We use a simple, homemade Mexican Chorizo that's easy to put together (better yet, it can be prepared the day before). You can substitute a soft commercial chorizo that is found in most supermarkets, but it will be higher in fat.
2 bacon slices, cut into 1/2-inch pieces
8 cups thinly sliced green cabbage (about 1 pound)
Cook bacon pieces in a large Dutch oven over medium-high heat until crisp. Add cabbage, onion, and garlic; sauté 10 minutes. Add Chicken Stock, chickpeas, and tomatoes. Bring to a boil; reduce heat, and simmer 10 minutes. Ladle soup into each of 6 bowls; top with Mexican Chorizo and parsley.