Even though it is starting to heat up some places it is about 70 and raining in LA so i figured it would be a perfect night for this hearty stew/soup recipe i adapted from classic Portuguese cuisine. It is packed full of everything the body needs and then some; starch, protein, and fiber all in a bowl. Not to mention is is really bloody good. Kale and Pork are two of my favorite things so this savory hearty soup really hits the spot for me. You can make it monday, re-heat it all week for dinner and it will just keep tasting better. Serve with crusty bread.
Ingredients:4 carrots chopped
1/4 cup evoo
2 onions minced
about a pound of potatoes (to taste) (yukon gold and red)
1.5 pounds chorizo
3-4 bunches of kale chiffonade
2 lemons
6-10 cups of stock depending on cooking time
1tbs cumin
s&p to taste.
The Kale being cut in a very fine chiffonade is integral to the recipe's success, it should be fine enough after a few hours of simmering it will meld into the soup.
Mince your garlic and separate the chorizo depending on its constancy. (some chorizo will be hard and some will be in soft sausage form)Fry the garlic with the chorizo and oil. Add the finely cut carrots and onion and cook them until they are tender. Cut the potatoes into 1/2in cubes. Add everything else into the pot, simmer until the kale starts to disappear into the broth.(2-4hrs) Add a whole lemon initially then a half every hour as it cooks down. If the liquid gets below the contents add water as needed, don't be afraid to ad stock or white wine.
You can notice the soups progression from red to more yellowish green in the photos below.
Seriously, this soup was incredible, just let it slow simmer and don't rush it. All these unique flavors slowly come together into a complex medley that is earthy but still richly satisfying.
