{"id":3850,"date":"2014-01-01T20:40:50","date_gmt":"2014-01-02T01:40:50","guid":{"rendered":"http:\/\/ibiblio.org\/pjones\/blog\/?p=3850"},"modified":"2014-01-01T20:40:50","modified_gmt":"2014-01-02T01:40:50","slug":"caldo-verde-por-ano-nuevo","status":"publish","type":"post","link":"https:\/\/www.ibiblio.org\/pjones\/blog\/caldo-verde-por-ano-nuevo\/","title":{"rendered":"Caldo Verde por A\u00f1o Nuevo"},"content":{"rendered":"<p>Each year at New Year&#8217;s, I&#8217;ve tried to work out something that would meet all the Southern folklore requirements for luck, prosperity, and a long sweet life as <a href=\"http:\/\/www.mamadips.com\/\">Mama Dip<\/a> says <em>&#8220;COLLARD GREENS for LOTS OF MONEY, BLACK-EYE PEAS for GOOD LUCK, PORK for GOOD HEALTH, YAMS to SWEETEN THINGS UP.&#8221;<\/em> There are a dozen variations of what food yields what attribute, but the foods involved plus cornbread are required for whatever reasons might be given.<\/p>\n<p><a href=\"http:\/\/ibiblio.org\/pjones\/blog\/caldo-verde-de-sur-de-usa\/\">Starting a few years back<\/a>, I&#8217;ve been adding the New Year&#8217;s plate pieces to the Portuguese dish, <a href=\"http:\/\/ibiblio.org\/pjones\/blog\/caldo-verde-claro-y-masa-harina-cornbread\/\">Caldo Verde aka the Green Soup<\/a>. This year with full respect to the taste changes and easily availability of foods we might call Mexican, I moved away from the Portuguese kale and hard sausage soup entirely and went with the recipe below. <\/p>\n<p>Served with a masa harina based cornbread and a red wine, it made a great New Years meal.<\/p>\n<p>Caldo Verde por A\u00f1o Nuevo <\/p>\n<p>1 pound chorizo (Mexican style crumbly or hard Spanish style)<br \/>\n1 pound collards (stemmed, washed three times, rolled and chopped)<br \/>\n1 &#8211; 2 large sweet potatoes (peeled and diced)<br \/>\n1 large onion (peeled and diced)<br \/>\n4 garlic cloves (peeled and minced)<br \/>\n3 celery stalks (stemmed and diced)<br \/>\n2 &#8211; 3 medium carrots (peeled and diced)<br \/>\n1 poblano pepper (seeded and diced)<br \/>\n1 can or equiv of prepared black eyed peas (1 &#8211; 2 cups)<br \/>\n4 &#8211; 6 cups of stock<br \/>\n1 &#8211; 2 bay leaves<\/p>\n<p>Garnish (enough for the table):<br \/>\nchopped pepper (orange, red or green)<br \/>\nchopped cilantro<br \/>\nchopped celery<br \/>\nchopped red onion<br \/>\nchopped and seeded jalape\u00f1o<\/p>\n<p>Most of the work here is in the preparation. If you start with dried black eyed peas, there&#8217;s a lot more work ahead of time. I skip that part and start with canned peas or those prepared ahead of time. Dicing for me means about 1\/4 inch or less cubes or close to depending on the vegetable. Mincing, as in the garlic, means chop it as fine as you can or use a garlic press. For the garnishes, chop as course or as fine as your table desires.<\/p>\n<p>You&#8217;ll need a large cooking pot for the caldo and small bowls for the garnishes.<\/p>\n<p>Oil and heat the pot. Then saute the onion, garlic, pepper and celery until the onion is transparent.<br \/>\nAdd the Mexican chorizo and stir until lightly browned and broken into bits.<br \/>\nAdd sweet potatoes, bay leaf, and carrots. Stir for about 5 minutes.<br \/>\nAdd the collards &#8212; they should be well shredded &#8212; and stir until dark green.<br \/>\nNow add the stock and black eyed peas then bring to a boil.<br \/>\nReduce to a simmer and let it cook until the sweet potatoes are very mushy.<br \/>\nThe slow simmer lets the flavors mingle. You can prepare the garnishes while you&#8217;re waiting and\/or sip on a favorite beverage or chat with friends or read a good book.<\/p>\n<p>Serve with cornbread (I make pan based on masa the tortilla flour, but every family has their favorite versions).  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Each year at New Year&#8217;s, I&#8217;ve tried to work out something that would meet all the Southern folklore requirements for luck, prosperity, and a long sweet life as Mama Dip says &#8220;COLLARD GREENS for LOTS OF MONEY, BLACK-EYE PEAS for GOOD LUCK, PORK for GOOD HEALTH, YAMS to SWEETEN THINGS UP.&#8221; There are a dozen [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3850","post","type-post","status-publish","format-standard","hentry","category-general","post-preview"],"_links":{"self":[{"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/posts\/3850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/comments?post=3850"}],"version-history":[{"count":2,"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/posts\/3850\/revisions"}],"predecessor-version":[{"id":3852,"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/posts\/3850\/revisions\/3852"}],"wp:attachment":[{"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/media?parent=3850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/categories?post=3850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ibiblio.org\/pjones\/blog\/wp-json\/wp\/v2\/tags?post=3850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}