Caldo Gallejo

Recipe Ingredients

1		Dried white beans - (12 to 14 oz) - rinsed, picked over,
		And soaked overnight
8 oz	227g	Length of Chorizo or other spicy sausage
3 tablespoons	45ml	Pure olive oil
2 tablespoons	30ml	Butter
6		Garlic cloves - peeled, sliced thin
2		Scotch bonnet chilies - stemmed, seeded,
		And minced
2		Poblano chilies - stemmed, seeded,
		And medium diced
1 cup	62g / 2.2oz	Minced red onion
3		Chicken stock or water
1/2 lb	227g / 8oz	Beef chuck steak - left in one piece,
		Rubbed with salt and pepper
1		Smoked pork hock or ham bone
2		Bay leaves - broken
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Red potato - scrubbed, and
		Diced into large bite-sized pieces
1		Turnip - peeled, and
		Diced into large bite-sized pieces
2 cups	396g / 13oz	Collard greens - (packed) - stems cut out,
		Washed, and cut in shreds
		More salt and pepper to taste

Recipe Instructions

Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the chorizo sausage in the pan and turn it as necessary to brown. Pierce the sausage casing and cook until done. Allow to cool a few minutes and then place it in the refrigerator to firm up.

Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and red onion. Allow to cook 7 to 8 minutes, stirring occasionally.

Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock (or bone) and bay leaves. Turn up the heat and bring it to just under a boil, skimming as necessary. Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom.

When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip and collards. Cook until the potato is just tender, (about 45 minutes). Cut the chorizo into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup. Shred the beef apart and add it back to the soup. Season to taste and serve.

This recipe yields 8 servings, (12 to 14 cups).

Source:
CHEF DU JOUR - (Show # DJ-9361) - from the TV FOOD NETWORK

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