2 quarts low-sodium chicken broth
3 cups drained sauerkraut
1 cup reserved sauerkraut brine
1 pound dry chorizo, sliced into ¼-inch half moons
4 ounces slab bacon, finely diced (about 1 cup)
8 ounces button mushrooms, stemmed and halved
4 green serrano chiles, stemmed and thinly sliced
2 green bell peppers—stemmed, seeded and diced
2 sweet onions, diced
½ cup dried apricots, roughly chopped
8 ounces russet potatoes, peeled and diced
2 large tomatoes, cored and diced with their juice
12 garlic cloves, finely chopped
5 tablespoons hot paprika
6 to 10 dried chipotle or árbol chiles (optional)
1 tablespoon caraway seeds, toasted
2 bay leaves
Salt, to taste
Sour cream, for garnish
Freshly ground black pepper, to taste