Saute Aromatics and Chorizo

• Heat a pot. Add oil to it.
• Once the oil is medium-hot, add chopped onion. Fry till it softens.
• Add minced garlic. Saute them until they become aromatic (avoid burning).
• Add chorizo chunks. Cook for 4- 5 minutes. It will start to release oil, and the color will change.

Add and Cook Potatoes in Stock

• Add cubed potatoes to the Chorizo mix. Cook on medium heat for 5-7 minutes.
• Add cumin powder and thyme and season with salt. Mix well.
• Add chicken stock and bay leaf. Let it come to a boil, then reduce the heat to low. Cover and let it simmer for 15 minutes until the potatoes are cooked.
• Stir in between. If required, add more stock. Potatoes should be cooked and become soft.

Add Milk and Simmer

• Once the potatoes are cooked through, add milk.
• Stir well. Cover and let it simmer for another 10 minutes on low heat.
• While serving, garnish with chopped green onion.

Notes

• To reduce the cooking time, substitute raw potatoes with cooked potatoes.
• If you prefer something very creamy and thick without chunks, use a blender to blend everything in the soup after the potatoes are cooked. This will make the soup very creamy and smooth.

• Place a pizza stone on the grill and preheat over medium-high heat (about 550˚F).
• Stretch the dough into the desired shape. Place it on a pizza peel dusted with cornmeal if you have one for easy transfer.
• Spread Salsa Verde over the dough in an even layer, leaving a small border for the crust.
• Top evenly with Monterey Jack cheese and queso fresco. Then, sprinkle the Polidori Chorizo—top with tomato halves and slices of red onion.
• Transfer to pizza stone and grill for 7 to 10 minutes until the crust is golden on the edges.
• Remove from grill and top with additional Salsa Verde as desired.