Willamette Valley Caldo
Serving Size:4-6|Prep Time:20minutes|Cook Time:60minutes

  1. If you have access to a grill, begin by placing the chile, halved tomatoes and quartered onion directly on a hot grill. Allow to blacken slightly, until the skin of the tomatoes and chiles blisters slightly. Place the chiles in a plastic or paper bag and allow to steam. Peel the tomato skin, gently squeeze to remove the seeds and juice. Peel the pepper, remove the seeds and stem, and cut into strips. If you don’t have access to a grill, simply follow the steps below.
  2. Measure the oil into a heavy pot large enough to hold the remaining ingredients and set over a medium high flame.
  3. Season the chicken with salt and pepper, then brown on both sides.
  4. Add the chorizo, tomato puree, garlic, potatoes, carrots, mushrooms, sweet corn and enough water to cover the meats and vegetables. Bring to a boil and turn down to a gentle simmer. Cover and cook until the meat is fork tender, about 30 minutes or more.
  5. Add the chile, tomatoes and onion, cook at a low simmer for 20-25 minutes.
  6. Slice the chorizo into 8, 1-inch slices. Divide the meats, vegetables and broth into warm soup plates. Squeeze the lime juice into the caldo, top with the cilantro and serve.
Chef’s Narrative
Caldo is a soulful dish that begins with roasting vegetables and ends with a meal that is a celebration of merging cultures among folk who work the fertile valleys of the Willamette River watershed. Lacking an indoor grill? Don’t worry, this dish is very good without this traditional step.
Recipe Substitutions
May substitute legs for breasts although cooking time for breasts is reduced.
  • 2tablespoonsolive oil
  • 4Aurora Valley Organic chicken thighs
  • kosher salt
  • black pepperfreshly ground
  • 2fresh chorizo sausages
  • 2ouncestomato puree
  • 2clovesgarlicminced
  • ¾poundnew purple potatoessubstitute another colorful fingerling, halved lengthwise
  • 2carrotscut into 8 pieces more or less the same size
  • ½poundwild or domestic mushrooms
  • 2earssweet cornshucked and halved
  • 1poblano chile pepper
  • 2tomatoeshalved
  • 1medium white onionquartered
  • 2limes,halved and juiced
  • ½bunchfresh cilantrostems removed and coarsely chopped