The popular Portuguese Caldo Verde soup is loaded with potatoes, collard greens or kale and ham hock or chorizo. It’s a hearty favorite perfect for the coldest days of winter.
Caldo Verde is a popular soup in Portuguese and Macanese cuisine made with potatoes, collard greens/kale, olive oil and salt. Other ingredients such as garlic, onions, ham hock, chorizo or linguiça can be added to enhance the flavour. This dish is then accompanied with a corn bread named broa which is used for dipping in to the hearty broth. This dish is a celebratory dish in Portugal hence you will see it in weddings, birthdays and other celebrations.
This dish originated in the Northern province of Portugal called Minho and now it is has a big global footprint and can be seen on places influenced but the Portuguese like Macau, Brazin, New Jersey and Rhode Islands. Today we will not be making it traditionally as I will be using a whole bacon hock to give it a much richer flavour. 
Portuguese Caldo Verde Soup
- Total Time: 125 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Hearty Portuguese soup, perfect for a chilly night.
Potatoes, kale, and smoky bacon hock create a rich, comforting broth.
Ingredients
- 2 pcs (0.8 lbs) bacon hock
- 1 bunch curly kale (1 bunch) curly kale
- 3 large floury potatoes (3 large) floury potatoes
- 8 cups (1900 ml) chicken stock
- 1 large white onion (1 large) white onion
- 4 cloves garlic (4 cloves) garlic
- extra virgin olive oil
- 3 tbsp butter
- salt
- freshly ground black pepper
Instructions
- In a stock pot, add butter, then sauté garlic and onion over low heat until onions are soft.
- Add some olive oil, then gently brown the bacon hock on all sides.
- Pour in the chicken stock and bring to a boil.
- Cover and reduce heat to a simmer; cook for 1 hour and 15 minutes.
- Add the kale and potato, then continue to simmer over low heat for 30 to 45 minutes, or until the potatoes are very soft and easy to mash.
- Season with salt and freshly ground black pepper, then serve.
Notes
- For a richer flavor, use smoked bacon hock instead of regular bacon.
- If you don’t have chicken stock, you can substitute with vegetable broth.
- Leftover Caldo Verde can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Soup
- Method: Braising
- Cuisine: Portuguese
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
Can I use kale instead of collard greens in Caldo Verde?
Yes, kale is a suitable substitute for collard greens and will provide a similar texture and flavor profile.
Is it necessary to include ham hock or chorizo for flavor?
While ham hock or chorizo adds a rich depth of flavor, you can omit them or substitute with a different protein to suit your preference.
What type of potatoes work best for this soup?
Starchy potatoes like Russets are ideal as they break down easily and help thicken the soup, giving it a nice creamy texture.
