Puerto rican caldo gallego

6 servings

Ingredients

QuantityIngredient
½poundsDried white beans; soaked overnight,
And drained
1poundsChicken thighs
½poundsSpanish or Mexican chorizo sausage; cut into 1/2\" pieces
½poundsHam; chopped
¼poundsSalt pork; diced
1mediumYellow onion; peeled and chopped
3Garlic cloves; peeled and chopped
2teaspoonsWorcestershire sauce
Tabasco sauce; few dashes to taste
quartWater
½poundsPotatoes; peeled, quartered,
And sliced
½poundsGreen cabbage; sliced thin
2cupsKale; tough stems removed,
And sliced thin
½poundsTurnips; peeled, quartered,
And sliced
Salt; to taste
Freshly-ground black pepper; to taste
Chopped fresh dill for garnish; (optional)

Directions

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@...

09-06-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.