CALDO VERDE

New-Style Caldo Verde

(Makes 4 

Ingredients

• 2 tablespoons olive oil

• 1 ½ cups finely chopped yellow
onions

• 1 tablespoon minced garlic

• 2 pounds Idaho potatoes, peeled
and cut into ½-inch cubes

• 7 cups chicken stock or canned,
low-sodium chicken broth

• Salt (if desired) and freshly ground
black pepper, to taste

• ½ teaspoon crushed red pepper

• 8 ounces kale, large stems and
ribs removed

• 8 ounces firm (smoked) chorizo
or other hot smoked sausage,
diced or crumbled

• ½ cup chopped fresh cilantro

• ¼ cup chopped fresh parsley

• 2 tablespoons chopped
fresh mint

Directions

1 Heat olive oil over medium-high heat in large soup pot, and add onions and garlic.

2 Cook until onions are wilted, 4 minutes.

3 Add potatoes and chicken stock, cover, and bring to boil.

4 Season with salt and pepper, and add crushed red pepper.

5 Reduce heat and simmer, uncovered, until potatoes are tender, 20 minutes.

6 While potatoes are cooking, thinly slice kale. Set aside.

7 When soup is thick and potatoes have begun to break down, add sausage and cook for 5 minutes.

8 Stir in kale and simmer until leaves have softened but are still slightly crunchy and flavors have melded, 15 minutes.

9 Stir in cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.