Caldo Verde

Name: Caldo Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 liters shredded cabbage (about half of a 1-lb. head); 142 grams carrot (about , peeled and diced (1/2 in.); 454 grams firm chorizo sausage; 473 milliliters fat-skimmed beef broth; 2 liters fat-skimmed chicken broth; 1 clove garlic, peeled and minced; 340 grams kale; 227 grams onion (about , peeled and chopped; 0 teaspoons About pepper; 2 kilograms thin-skinned potatoes, peeled and diced (1/2 in.); 0 teaspoons About salt

Caldo Verde might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 22g of protein, 23g of fat, and a total of 462 calories. This recipe serves 8. From preparation to the plate, this recipe takes about 45 minutes. If you have cabbage, salt, fat-skimmed beef broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Cut chorizo into 1/4-inch-thick slices. In a 6- to 8-quart pan over medium-high heat, stir chorizo often until lightly browned, about 10 minutes. With a slotted spoon, transfer to towels to drain. Spoon out and discard all but 1 tablespoon fat in pan.

Ingredients you will need

Chorizo

Equipment you will use

Slotted Spoon

Frying Pan

Add onion and garlic to pan and stir often until limp, about 5 minutes. Return chorizo to pan and add chicken and beef broth, potatoes, carrot, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and bring to a boil over high heat; reduce heat and simmer, uncovered, until potatoes and carrot are tender when pierced, about 15 minutes.

Ingredients you will need

Beef Broth