Spanish Caldo Gallego
Source of Recipe
Jeff Smith
List of Ingredients
1/2 pound Dry white beans
1 pound Chicken thighs
1/2 pound Chorizo, Spanish or Mexican -- cut 1/2" pieces
1/2 pound Smoked ham -- cut 1/2" dice
1/4 pound Salt pork -- chopped
1 medium Onion -- chopped
3 Garlic cloves -- crushed
2 teaspoons Worcestershire sauce
2 drops Tabasco sauce
1/2 pound Potatoes -- peeled, quartered, and sliced
1/2 pound Cabbage -- thinly sliced
3 cups Kale -- tough stems removed, and thinly sliced
1/2 pound Turnip -- peeled, quartered, and sliced
Freshly-ground black pepper -- to taste
Salt -- to taste
Recipe
Soak the dried white beans overnight in water. Drain well. In an 8-quart stockpot place 2 1/2 cups water, soaked beans, chicken thighs, chorizo, ham, salt pork, onion, garlic, Tabasco and Worcestershire sauce. Simmer all , covered, for 45 minutes, or until the chicken is tender. Remove the chicken from the pot. Debone the chicken, chop the meat and reserve. Add to the pot the potatoes, green cabbage, kale, and turnips. Simmer, covered, for 25 minutes. Return the boned chicken to the pot and add salt and freshly ground pepper to taste. Simmer a few more minutes until all is hot, and serve. The soup keeps well for a few days in the refrigerator.
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