VALDIVIANO / EL SÁBADO COCINO YO
Recipe Information
Caldo Valdiviano
Preheat the oven to medium heat.
Place the charqui on a baking sheet lined with aluminum foil and bake for 10 minutes.
While the charqui is baking, slice the onions into julienne strips.
In a pot, heat the oil and sauté the onions until translucent.
Add the potatoes and cook for a few minutes.
Stir in the ají de color, cumin, and oregano.
Pour in the boiling water and bring to a simmer.
Add the baked charqui to the pot.
Add the chopped green chili and parsley to taste.
Crack the eggs into the pot and let them poach in the soup.
Equipment Needed
Spice Level:
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