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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: 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.