Caldo Verde

Ingredients:

56g olive oil
450g ground pork (or Spanish sausage cut into 13mm pieces if available, you can then skip step 1)
1 tsp salt, divided into two portions
1/4 tsp sugar
1 tsp black pepper
2 tsp smoked paprika
1/2 tsp oregano dried (or 3/4 tsp fresh and minced)
25g garlic, minced
1/8 tsp cayenne
1/8 tsp nutmeg, freshly grated
2 small onions, chopped fine
1/4 tsp chili powder
900g Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
4 cups chicken broth
4 cups water
450g collard greens, stemmed and cut into 1-inch pieces (prep during step 5)
2 tsp white wine vinegar

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1. In a medium bowl, combine ground pork, ½ tsp salt, sugar, black pepper, paprika, oregano, 5g of minced garlic, cayenne, nutmeg, 1/3 of chopped onions, and chili powder. Mix well. Dividing meat in half, create two large 15cm patties and place on separate, well greased plates.

2. Heat 14g olive oil in Dutch oven (5Qt) over 55% heat until shimmering. Add the first patty and cook on each side for 3 minutes. Patty will have a nice browning and crust when ready to flip. Once the first patty is finished, remove and set aside on a large cutting board. Add 1 tsp of oil to pot if necessary, allow oil to come up to temperature, and cook the second patty in the same manner as the first. When finished set aside on cutting board with first patty.

3. While meat cooks, combine broth and water in a sauce pan (3Qt) over high heat. Once the broth reaches a boil, reduce to medium to keep warm.

4. After the meat finishes cooking, reduce heat for Dutch oven to 35%, add 1 tsp of oil to pot if necessary, add remaining garlic, remaining onion, ½ tsp salt, and season with pepper to taste. Cook, stirring frequently, until onion is translucent, 4 minutes. Moisture from onion will also deglaze the pot.

5. Add potatoes, broth and water; increase heat to 65% and bring to boil. Reduce heat to 40% and simmer, covered, until potatoes are just tender, 10 minutes.

6. Transfer 1 cup solids and 1 cup broth to blender jar. Add collard greens to pot. Cut patties into 8mm cubes and add to pot. Patties may not be fully cooked through from searing. Let simmer for 18 minutes covered.

7. Add remaining 42g olive oil to soup in blender and process until very smooth and homogeneous, about 1 minute. Remove pot from heat and stir pureed soup mixture and vinegar into soup. Season with salt and pepper to taste, and serve.

Notes:
Serves 6 to 8