Caldo Gallego

Chef #304103's Note:

this recipe was passed down to me from a old Spaniard. this is the perfect stew for the winter.

• Total Time: 11 hrs
• Prep Time: 8 hrs
• Cook Time: 3 hrs

Ingredients:

Servings: 4

• 1 lb medium white beans
• 2 1/2 quarts water
• 1/2 lb salt pork, cubed
• 1 meaty ham bone or 1 smoked pork hock
• 6 small white potatoes, peeled and diced
• 1 bunch collard greens, mustard greens or 1 bunch spinach
• 4 spanish chorizo sausage
• salt, if needed

Directions:

1. Rinse beans, cover with 6 cups of water in a large Kettle, soak overnight.
2. When ready to cook , add additional 1 quart water w/ the salt pork and ham bone.
3. Bring to a boil. Cover, reduce heat and simmer about 2 1/2 hours or until beans are tender.
4. Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes.
5. Cut chorizos in 1-inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it]. If too salty, add additional water.
6. Remove ham bone. Cut off meat and return meat to stew. Serve in soup bowls.

Reviews

[Cream Puff]

This is a great and unique recipe, really. Delicious combination of flavors! I found I needed to cook the collard greens and chorizo a little longer than the recipe stated. I also used chicken broth for half the amount of water. This was a yummy dish and I'll definitely make again!

[Azriel31]

Great recipe. I grew up on caldo gallego and this makes a great meal. Dip crustry French or Italian bread in this, and I'd recommend using the collard greens over the spinach. Thanks so much for posting!