Puerto rican caldo gallego

Yield: 6 servings

Measure Ingredient
½ pounds Dried white beans; soaked overnight,
\N \N And drained
1 pounds Chicken thighs
½ pounds Spanish or Mexican chorizo sausage; cut into 1/2\" pieces
½ pounds Ham; chopped
¼ pounds Salt pork; diced
1 medium Yellow onion; peeled and chopped
3 \N Garlic cloves; peeled and chopped
2 teaspoons Worcestershire sauce
\N \N Tabasco sauce; few dashes to taste
2½ quart Water
½ pounds Potatoes; peeled, quartered,
\N \N And sliced
½ pounds Green cabbage; sliced thin
2 cups Kale; tough stems removed,
\N \N And sliced thin
½ pounds Turnips; peeled, quartered,
\N \N And sliced
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Chopped fresh dill for garnish; (optional)

Place the drained beans, chicken, chorizo, ham, salt pork, onion, garlic, Worcestershire sauce, Tabasco sauce 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 the chicken pieces from the pot and debone. Set the meat aside and discard the bones. Add the remaining ingredients except the salt, pepper and chicken to the pot. Simmer, covered, for 25 minutes, then add salt and pepper. Return the chicken meat to the pot and simmer for a few more minutes. Top with the optional dill. This recipe serves 6 to 8.

Comments: This spicy, hearty soup is a gift to the island by the Spanish.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-23-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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