Caldo Verde

Heat a large, heavy‑bottomed pot over medium‑high heat and add the sliced chorizo; cook, stirring occasionally, for 4–5 minutes until the fat renders and the pieces become crisp.

Using a slotted spoon, transfer the cooked chorizo to a plate and set aside, leaving the rendered oil in the pot.

Add the chopped onion, chopped potato, and sliced garlic to the pot with the chorizo oil; sauté for 5–6 minutes, stirring frequently, until the vegetables are softened and fragrant.

Season the vegetables with a pinch of pepper, then pour in enough chicken stock to just cover them (about 4‑5 cups); increase the heat to bring the mixture to a gentle boil.

Reduce the heat to a simmer and cook for 12–15 minutes, or until the potatoes are fork‑tender.

Using an immersion blender, blend the soup directly in the pot until smooth and thick, or transfer to a countertop blender in batches and blend until velvety.

Return the blended soup to a low simmer, then stir the crisped chorizo back into the pot.

Add the roughly chopped kale to the soup; cook for 3–4 minutes, stirring occasionally, until the kale is wilted but still bright green.

Taste the soup and adjust seasoning with additional pepper or a splash of chicken stock if a thinner consistency is desired.

Remove the pot from heat, let the soup rest for 2 minutes, then ladle into bowls and serve hot.