Spanish caldo gallego

Spanish caldo gallego



  • Worcestershire sauce - 2 tsp
  • salt to taste - 1 item
  • medium onion, chopped - 1 item
  • drops Tabasco sauce - 2 item
  • chicken thighs - 1 lb
  • garlic cloves, crushed - 3 item
  • freshly ground black pepper to taste - 1 item
  • dry white beans - 1/2 lb
  • chorizo Spanish or Mexican, cut 1/2-inch pieces - 1/2 lb
  • smoked ham, cut 1/2-inch dice - 1/2 lb
  • salt pork, chopped - 1/4 lb
  • potatoes, peeled, quartered and sliced - 1/2 lb
  • cabbage, thinly sliced - 1/2 lb
  • kale, tough stems removed and thinly sliced - 3 c
  • turnips, peeled, quartered and sliced - 1/2 lb

How to make spanish caldo gallego:

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.

Recipe categories: Soups & stews, Main dish, One Dish meal.

Spanish caldo gallego
Average rating: 4 of 5, total votes: 3
Cook. Time: PT1H55M
Total Time: PT1H55M

Cause of complaint:

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