Spanish caldo gallego

12 servings

Ingredients

QuantityIngredient
½poundsDry white beans
1poundsChicken thighs
½poundsChorizo; Spanish or Mexican, cut 1/2\" pieces
½poundsSmoked ham; cut 1/2\" dice
¼poundsSalt pork; chopped
1mediumOnion; chopped
3Garlic cloves; crushed
2teaspoonsWorcestershire sauce
2dropsTabasco sauce
½poundsPotatoes; peeled, quartered,
And sliced
½poundsCabbage; thinly sliced
3cupsKale; tough stems removed,
And thinly sliced
½poundsTurnip; peeled, quartered,
And sliced
Freshly-ground black pepper; to taste
Salt; to taste

Directions

Soak the dried white beans overnight in water. Drain well. In an 8-quart stockpot place 2½ 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.

Comments: There are many versions of this wonderful soup, but its roots seem to be in Spain itself. It is a classic combination of beans, meats and vegetables.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-10-1992 issue - The Springfield Union-News

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

~or- MAD-SQUAD@...

07-10-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.