Caldo Verde

Total Time:
50 min
5 min
45 min

4 servings.

  • 6 cups good chicken stock
  • 1 pound potatoes, peeled
  • 6 ounces chourico
  • 4 cloves garlic, finely minced
  • 6 ounces kale without thick stems
  • 6 slices salpicao, or cured pork loin
  • Portuguese olive oil, for garnish
  • Bring the chicken stock to the boil in a large, heavy saucepan. Add the potatoes, chourico and garlic. Simmer gently for 30 minutes or until the potatoes are soft.

  • Remove the chourico and when it's cool enough, slice diagonally into very thin slices.

  • With a potato masher, mash the potatoes right in the soup pot. They will end up in little chunks. Boil for 5 minutes.

  • While the potatoes are boiling, shred the kale. Gather some leaves together, roll them the long way, then cut the rolls into fine shreds.

  • Bring the soup to a furious boil. Add the kale and cook for 5 minutes or until it is just tender. Add the chourico slices and the salpicao and taste the soup for seasoning. Let simmer very gently for 5 minutes before serving in soup bowls. Drizzle each bowl with a little Portuguese olive oil.

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