Ingredients

One average head of garlic (head size: should fit in palm of hand easily)

Olive oil (enough to saute)

Red pepper flakes

One half of a yellow onion

Five large carrots

Two large red potatoes

One can of garbanzo beans (drained)

12 oz of pork chirizo

Balsamic vinegar

Two bunches of fresh kale

4-5 14.5 ounce cans of chicken broth

Parmesan cheese - if desired

Use VERY large stock pot.

Preparation

  1. Mince one whole garlic head and separate into 3 parts. -If you are not a garlic fan use half the head and (still) separate into 3 parts.
  2. Heat 2-3 tablespoons of Extra Virgin Olive Oil in a pan with 1/2 tablespoon of red pepper flakes.
  3. Chop onion and saute until lightly brown.
  4. While onion is sauteing, chop carrots and potatoes into pieces: 1 inch or less in size.
  5. Once onions are golden, add one part of garlic - saute for one minute
  6. Add carrots, potatoes, garbanzo beans, and 2nd part of garlic - stir until mixed well. Add additional extra virgin olive oil if needed and continue to saute.
  7. Remove pork chirizo from casing and add 1-2 tablespoons of balsamic vinegar - mix into vegetables. Chirizo will break apart and eventually look like specks in the stew.
  8. Coarsely chop two bunches of FRESH Kale and drop in the pot.
  9. Add 4 cans of chicken broth. (NOTE:: Kale will come to the top of the pot initially but it will wilt… only add 5 cans of chicken broth if you prefer more soup.)
  10. Sprinkle final part of garlic over top the kale.
  11. Bring Liquid to a light boil and reduce to simmer… leave at simmer for a minimum of 30 minutes. Stir occasionally and bring sunken vegetables to top.

Spoon out portions and (if preferred) sprinkle parmesan cheese over top of each serving.