Spanish Caldo Gallego

Recipe Ingredients

1/2 lb	227g / 8oz	Dry white beans
1 lb	454g / 16oz	Chicken thighs
1/2 lb	227g / 8oz	Chorizo - Spanish or Mexican, cut 1/2" pieces
1/2 lb	227g / 8oz	Smoked ham - cut 1/2" dice
1/4 lb	113g / 4oz	Salt pork - chopped
1 lb	454g / 16oz	Onion - chopped (medium)
3		Garlic cloves - crushed
2 teaspoons	10ml	Worcestershire sauce
2		Tabasco sauce
1/2 lb	227g / 8oz	Potatoes - peeled, quartered,
		And sliced
1/2 lb	227g / 8oz	Cabbage - thinly sliced
3 cups	711ml	Kale - tough stems removed,
		And thinly sliced
1/2 lb	227g / 8oz	Turnip - peeled, quartered,
		And sliced
		Freshly-ground black pepper - to taste
		Salt - to taste

Recipe Instructions

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.

Source:
THE FRUGAL GOURMET by Jeff Smith

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