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Gordon Fall Food Shows 2025

Caldo Verde

This Caldo Verde is a hearty and rustic take on a Portuguese classic, using a savory Brickman’s Chicken Verde Soup as its base.

The soup is thickened with diced potatoes and enriched with pan-fried smoked sausage or chorizo for a savory, spicy flavor. Just before serving, a generous amount of shredded kale is stirred in, and the dish is finished with minced garlic, salt, pepper, and a kick of red pepper flakes for a satisfyingly warm and comforting meal.

Ingredients
  • 4 cups Brickman’s Chicken Verde Soup #580148
  • 2 medium russet potatoes diced
  • 1 tbsp. olive oil
  • 8 oz. smoked sausage or chorizo, sliced into half-moons
  • 3 cups shredded kale
  • 2 cloves garlic, minced
  • Salt & black pepper to taste
  • Red pepper flakes or hot sauce

Directions

  1. Cook the sausage: In a large pot, heat olive oil over medium. Add sausage and cook until browned, 4 – 5 minutes. Remove and set aside, leaving a little oil in the pot.
  2. Simmer potatoes: Add the diced potatoes (and garlic, if using) to the pot. Pour in the Chicken Verde soup. Bring to a boil, then reduce to a simmer until potatoes are fork-tender (10 – 15 minutes).
  3. Mash slightly: For a traditional Caldo Verde texture, lightly mash some of the potatoes in the pot with a spoon or potato masher – this thickens the broth while keeping some chunks.
  4. Add greens & sausage: Stir in the kale and browned sausage. Simmer for another 5 minutes, until greens are wilted and tender.
  5. Taste & finish: Season with salt, pepper, and red pepper flakes.

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