8 Tbsp. extra-virgin olive oils, plus more for drizzling
6 cloves garlic, roughly chopped
6 anchovies minced (optional)
1 large yellow onion, chopped
8 Oz. chorizo, whole
6 Malagueta peppers (or small dried hot pepper alternative) crushed
8 cups chicken stock
3 pounds Yukon gold or Russet potatoes, or more to taste, peeled and cut into 4-6 pieces
3/4 Lb. or one bunch of green kale or savoy cabbage cored and chopped
2 Tbsp. kosher salt, or more to taste
freshly ground black pepper
Add the olive oil and crushed malagueta peppers, fry the garlic until opaque, then add onion and cook for 10 minutes until onions are quite soft. If adding anchovies add them here and stir until they dissolve.
Add the stock, peeled potatoes, and whole chorizo, raise heat and bring to a boil.
Once boiling reduce heat and simmer until the potatoes are tender, 10-15 minutes.
Meanwhile roughly chop the kale.
When potatoes are done, remove chorizo and approximately 1/4 of the boiled potatoes and then liquefy the remaining contents with an immersion blender. Taste for salt add this point and add freshly ground pepper.
Slice the chorizo into thin slices and roughly chop the reserved potatoes.
Add chorizo, and chopped potato. Cook for about 15 additional minutes.
Serve in individual bowls garnished with the remaining olive oil.
Unlike the Portuguese, I add about 6 minced anchovies to the oil and garlic mixture to add additional flavor to the oil.
The entire recipe totals 2800 calories. This results in about 240 calories per cup serving
