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    Puerto Rican Caldo Gallego


    Source of Recipe


    by Millie, from The Frugal Gourmet on Our Immigrant Ancestors

    Recipe Introduction


    Author’s note: This spicy, hearty soup is a gift to the island by the Spanish. In fact, a similar dish is still popular in both Spain & Portugal, but Puerto Rican grandma’s version features a more interesting bled of spices.

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8481.4

    List of Ingredients




    1/2 lb dried white beans, soaked overnight in ample water & drained

    1 lb chicken thighs

    1/2 lb Spanish Chorizo Sausage -OR- Mexican Chorizo from a good market, cut in ½-inch pieces

    1/2 lb ham, chopped

    1/4 lb salt pork, diced

    1 medium yellow onion, peeled & chopped

    3 cloves garlic, peeled & chopped

    2 tsp Worcestershire sauce

    few shots of Tabasco

    2½ qts water

    1/2 lb green cabbage, sliced thin

    2 C Kale (tough stems removed) sliced thin

    1/2 lb turnips, peeled, quartered & sliced

    salt & freshly ground pepper to taste

    Garnish of chopped fresh dill (optional)

    Recipe



    Place the beans, chicken, chorizo, ham, pork, onion, garlic, Worcestershire sauce, Tabasco and water in a 6 to 8 quart soup pot. Bring to a boil, then turn down to a simmer. Cook, covered for 45 minutes.

    Remove chicken pieces from the pot & debone. Set the meat aside & discard the bones.

    Add remaining ingredients except the salt, pepper & chichen to the pot. Simmer, covered, for the 25 minutes, and then add salt & pepper.

    Return chicken to the pot & simmer for a few more minutes. Top with dill.

 

 

 

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