Slow Fideo

I was attending a trial in San Antonio, TX and we went to a local place by the courthouse for lunch. The person I was with ate fideo 5 days in a row. So I finally tried it and loved it. Ground beef made it good but I knew chorizo would make it better. Try it and see what you think.

Fideo y Chorizo
by Willie

2 pounds Mexican chorizo sausages

2 11.5 ounce cans tomato juice
2 dried ancho chiles, seeded and deveined
3 dried guajillo chiles, seeded and deveined
1 28 ounce can crushed tomatoes
28 ounces good chicken stock, homemade if you have it
2 cloves garlic, minced
1 onion, chopped
2 Tablespoons Mexican oregano
1 teaspoon ground cumin
14 ounces dried fideo noodles

Place Mexican chorizo sausages in the Hamilton Beach Set & Forget® 6 Qt. Programmable Slow Cooker. Add tomato juice. Soak the chiles in a quart sized canning jar. Fill the jar with the hottest water you can get from the tap. Let it soak for 10-15 minutes or so. Pour the peppers and soaking liquid in a blender and liquefy. Pour the contents of the blender through a fine mesh strainer into the slow cooker. Add the tomatoes, stock, garlic, onion, oregano, and cumin. Stir. Cook on high for 3 hours. Add fideo noodles. Cook another 30 minutes on high. Serve.