Polidori Chorizo Soup
  1. In a skillet, brown 1 pound Polidori Chorizo links in 1 tablespoon vegetable oil. Pierce to release juices while cooking. Slice into rounds and set aside.
  2. In a pot, heat 1 tablespoon vegetable oil and sauté 1 cup chopped onion. Add 3 cups chicken stock (to start) and1 can petite diced tomatoes including liquid
  3. Add sausage slices to stock mixture and simmer on medium low heat for about 45 minutes. Add 1 cup diced potato and 1 ½ cup frozen Southwestern vegetables. Cook until potatoes are done. Add ½ cup sliced ripe olives. Heat thoroughly. Taste for salt and pepper. Can add additional stock if necessary.
  4. Serve with flour tortillas.