Green Broth with Chorizo ​​

O Meu Tempero

This classic Portuguese-style stew combines kale with chorizo and potatoes in a hearty meal in one. Be sure to buy dried chorizo that is fully cooked; you can use fresh sausage instead, but you will need to cook it fully through first. Rather than being made with chicken or other store-bought stock, you make your own broth by pureeing the potatoes with their cooking water, which contains the natural starches from the potatoes.


  • 1 onion (large)
  • 1 garlic clove
  • olive oil
  • 1 chorizo sausage (skinless and sliced)
  • 250 milliliters water
  • 500 grams potatoes
  • salt
  • ground black pepper
  • 100 grams kale (finely chopped)


  1. Chop the onion and garlic coarsely.
  2. Heat a large saucepan with a drizzle of olive oil, add the onion, garlic, and chorizo.
  3. Braise well.
  4. Remove the chorizo, and set aside.
  5. Add the water and potatoes to the pan.
  6. Bring to a boil.
  7. Once the potatoes are cooked, grind with a hand blender.
  8. Season with salt and ground black pepper to taste.
  9. Put back on the stove on medium heat and add the kale.
  10. Cook until the kale is very soft.
  11. Serve hot with slices of chorizo.
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