How to pronounce Caldo verde

In the International Phonetic Alphabet it is /ˈkaɫdu ˈveɾðɨ/. In plain English letters that is KAHL-doo VEHR-deh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Caldo verde?

Caldo verde is a soup or stew of Portugal. Where it comes from: Minho. People usually eat it at lunch or dinner, late at night and on festive days. Its main ingredients are vegetables, potato and pork. It tastes savory.

Where Caldo verde comes from

Caldo verde is one of 42 signature dishes of Portugal on this map. See all dishes from Braga.

• Papas de sarrabulho · Soup & stew · Minho

  Papas de sarrabulho is a thick winter porridge from the Minho, in north-west Portugal, eaten especially around Porto, Guimarães, Braga, Amares and Barcelos.

• Rojões à moda do Minho rojões à minhota · Main dish · Minho

  Rojões à moda do Minho are chunks of pork with some fat left on, cut from the shoulder, leg or belly and fried in lard in a pan, ideally an iron one.

• Pudim Abade de Priscos · Dessert · Braga

  Pudim Abade de Priscos is a rich egg pudding from Braga, named after the abbot of Priscos, a priest famous for his cooking who passed on very few of his recipes.

• Pastel de nata · Dessert · Belém, Lisbon

  The pastel de nata is a small tart of crisp, flaky pastry filled with egg custard and baked at very high heat until the top is scorched in spots.

• Bacalhau à Brás · Main dish · Lisbon

  Portugal has loved salt cod, bacalhau, since its fishermen sailed to Newfoundland in the 16th century, and people say there is a recipe for every day of the year.

• Francesinha · Main dish · Porto

  The francesinha, "little French girl", is Porto's giant sandwich: bread layered with steak, ham, sausage and linguiça, covered in melted cheese, often with a fried egg on top, and drowned in a hot sauce of tomato, beer and spices, with fries.

Food of Portugal

Dishes like Caldo verde in other countries

Same type of dish and similar main ingredients as Caldo verde:

• Jota · Soup & stew · Trieste, Italy

  Jota is the bean and sauerkraut soup of Trieste and the Karst plateau: borlotti beans, potatoes and sour cabbage cooked with pork rind or smoked meat, garlic and cumin, thick enough to stand a spoon in.

• Sancocho · Soup & stew · Cibao (Santiago), Dominican Republic

  Sancocho is a thick stew of several meats, such as chicken, pork, beef and goat, with root vegetables like yuca, yam, taro, plantain and squash, and corn, flavoured with garlic, oregano, coriander and lime.

• Caldo gallego caldo galego · Soup & stew · Galicia, Spain

  Caldo gallego, "Galician broth", is one of the best-known dishes of Galicia.

• Cawl · Soup & stew · Wales, United Kingdom

  Cawl is the Welsh national soup-stew: lamb or beef simmered with leeks, potatoes, swede, carrots and whatever vegetables are in season.