Caldo Verde - cooking recipe

Ingredients

1 lb. chorizo
2 Tbsp. olive oil
2 medium onions, diced
2 garlic cloves, crushed
12 scrubbed small red potatoes, cut into 1/2-inch dice
8 c. chicken broth
6 to 8 c. mustard greens, chopped
salt and freshly ground black pepper

Preparation

Fry chorizo in a skillet until cooked through.
Drain off excess oil.
Heat chicken broth in a large capacity pot and add cooked chorizo.
Saute onions and garlic in olive oil until translucent, then add chicken broth.
Add potato dices to the soup. Simmer until potatoes are tender.
Add greens and simmer 5 minutes more.
Season with salt and pepper.