Caldo Gallego (Caldo galego)
Overview
Caldo gallego is the traditional broth of Galicia in north-west Spain. White beans and cured pork, such as ham hock, pork belly or shoulder, are simmered slowly, then potatoes and a large quantity of grelos or turnip greens are added. A little lard and sometimes chorizo give the broth its colour and flavour. The soup is green, hearty and very filling, with soft potatoes and beans in a light, savoury broth. In Galicia it is eaten as a first course through autumn and winter.
History
Caldo gallego was the everyday food of Galician farmers and is still one of the region's most typical dishes. It reached Cuba, Puerto Rico and other parts of Latin America with Galician emigrants in the nineteenth and twentieth centuries, and it is still served in Spanish restaurants there. Cooks use collards or cabbage when turnip greens are out of season.
Main ingredients
Turnip greens, white beans, potatoes, pork belly or ham, chorizo, lard. The soup is built on pork broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Bean soups · Pork soups · Potato soups · Spinach and greens soups · More soups from Spain
Recipe outline serves 4 · ~140 min
Ingredients
- 200 g dried white beans, soaked
- 300 g ham hock or pork belly
- 1 chorizo
- 4 potatoes, cut in chunks
- 400 g turnip greens or collards
- 1 tbsp lard
Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the beans and pork in 2.5 l water for 1.5 hours.
- Add the potatoes, chorizo and lard and cook for 15 minutes.
- Add the chopped greens and cook for 15 minutes more.
- Slice the meat, return it to the pot and season.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
