Best Caldo Gallego Recipes

CALDO GALLEGO

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
• Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
• Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

CALDO GALLEGO ESTILO CUBANO - GALICIAN SOUP CUBAN STYLE

Steps:

• Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
• Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
• Skim the froth and scum that comes to the top.
• Season to taste.
• Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
• Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
• Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
• Buen provecho!

CALDO GALLEGO (GALICIAN BEAN, MEAT AND BIG LEAF SOUP)

Steps:

• Soak white beans overnight. Next day, drain and refill with cold water to cover by 4cms.
• In a large pot add a little EVOO, med heat up, and add pancetta slab and bone. Cook until bone and slab look like they are rendering juices and starting to brown a bit.
• Add bay leaves, ham knuckle, and fill with water to cover the smoked knuckle. Bring to boil and leave on rolling boil/simmer for about 75mins or less (check ham knuckle to make sure it stays submerged, add more water if needed).
• In the meantime bring to boil the white beans and cook on moderate heat for just 15mins. Drain and set aside (This is to give the beans a helping start as they won't cook quickly later when added to the salty/meaty broth that will become from above).
• Back at the big pot (after about 75mins), remove all the meats and bone and set aside.
• Add the white beans to the big broth pot, bring to the boil and simmer at a medium-high flame. How long to cook? This is the most important step! The beans must be cooked to nearing al-dente. Any further they will turn to mush, too early and they will remain bullets. Judge well because the final step will be to add the vegetables/potatoes and chorizos at the right time because there are 30 more minutes left of cooking. So keep checking!
• Whilst the beans are simmering grab a frying pan, add some EVOO and start frying the onion/leek slices, add the ñora peppers and after 10mins add the chopped garlic, turn down heat and continue cooking on low heat until onion/leeks are nearing to brown, but not there yet. Turn off heat, allow to cool then stir in the paprika. Remove ñora peppers, pull off stems. In a blender add the ñoras and a cup of the broth from large pot (cooled) and whizz up into a thick sauce. Add this back into the frying pan and stir to mix.
• When the removed meats have cooled slice off any excess meat, chop up into bite sized pieces and leave aside for the mo.
• When the beans are nearing al-dente, add the chopped carrots, the fried onion or leek/garlic/ñora/paprika sauce from the frying pan, and the whole chorizos to the big pot. Cook on moderate heat. After 10 mins add potato chunks. Add the turnips (if using) 5 mins later then after another 5 mins add chopped greens and the chopped meats and continue to cook until potatoes, and turnips (if musing) are cooked, but not falling apart.
• Check the beans, are they now cooked? If so turn heat to a bare minimum uncovered and hook out the chorizos. When cool enough to handle chop into chunks and add back into the pot for a few mins.
• Ladle into individual bowls and serve with country bread

CALDO GALLEGO

Steps:

• In a 4 quart Dutch oven combine beans and 4 cups of the water. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat. Cover, and let stand for an hour. (Or soak the beans in the water overnight in a covered pan). Drain beans and rinse.
• In the same Dutch oven combine rinsed beans and remaining 4 cups of water. Bring to a boil; reduce heat. Cover and simmer 45 minutes.
• Meanwhile, cook the sausage and salt pork or bacon till brown. Drain off the fat.
• Add the sausage, salt pork or bacon, turnips, red onion, garlic, salt, and pepper to the beans. Return to boiling; reduce heat. Cover and simmer 20 minutes.
• Add the turnip greens or spinach and cabbage. Return to a boil. Reduce heat and simmer uncovered 10 minutes or more, until tender.

CALDO GALLEGO

Steps:

• PREPARATION----- Rinse beans, cover with water in a pot, soak overnight then rinse and discard water. When ready to cook, add 10-12 cups water to the beans. Add the bacon, Spanish sauage (chorizos), ham and/or hocks, and the hunto. Bring to a boil. Cover and reduce heat and simmer about one hour or longer until beans are tender but not dissolved. Add onion and garlic sauté, the potatoes, turnip, and collards greens. Simmer on medium-low heat for about 30 to 40 minutes or longer, covered only partially to allow steam to escape, until potatoes are tender and stew is thickened. Taste and add salt if necessary (it will probably need a small amount of salt, depending on taste). Remove ham and/or hocks and cut off meat into large chunks, discard bones, cut chorizos into large pieces and return all the meat to the stew. The taste and consistency improves if the pottage is allowed to rest only partially covered for few hours before serving. If made ahead of time, just warm and serve. Serve in soup bowls with a great Spanish red and plenty of crusty baquette bread. Enjoy!

CALDO GALLEGO-COLLARD GREEN SOUP

Steps:

• 1. Generously coat bottom of pot with olive oil, add next 6 ingredients. Cook for about 8-10 minutes, add remaining ingredients, continue cooking on medium to low heat until beans and collards are tender.
• 2. note: Chorizo! I use BOTH Spanish & Mexican. However either one is optional. The Mexican Chorizo must be removed out of the plastic casing. It adds a lot of flavor and mixes well through out the soup.
• 3. note: Can be made with out the chorizo, if you wish for a vegetarian soup. You can also use can beans & can/frozen collards if you wish. 3 cans of each, 1 bag of collards, or 2, depending on size. The potato is also optional. I like vinegar in this soup, some do not. More or less may be added.
• 4. http://bkoonberrie.wix.com/koonberrie-cooks#!collard-green-soup/c636

SPANISH CALDO GALLEGO

Steps:

• In a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender.
• Remove chicken from the pot.
• Debone the chicken, chop the meat and reserve.
• Add to the pot: potatoes, cabbage, kale and turnips.
• Simmer, covered, for 25 minutes longer.
• Return the boned chicken to the pot and add the salt and pepper.
• Simmer a few more minutes until all is hot, and serve.
• The soup keeps well for a few days in the refrigerator.

CALDO GALLEGO ( GALICIAN WHITE BEAN SOUP) ( PORTUGUESE)

Steps:

• Soak the beans in water overnight.
• Blanch the salt pork or bacon by putting it into cold water, bring to boil, and then drain. Cube into dice.
• In a large kettle put the drained white beans, the two quarts cold water. the ham, the diced salt pork, cover and simmer two hours.
• Add the turnips, turnip greens, potato, sausage, and seasoning of salt and pepper.
• Cover and cook 1/2 hour or until the vegetables, and beans are tender.
• Cut sausage into slices replace them back into the soup and taste again for seasoning.
• Serve.
• Serrano ham is a raw smoked ham similar to prosciutto, it is sometimes hard to find, use large chunks of smithfield ham if you can't find either.

GALICIAN SOUP ( CALDO GALLEGO )

Steps:

• Cut Veal and Ham Steaks into Chunks.
• Mince Onion and Garlic
• Peel and Cut Potatoes into Cubes.
• Skin and cut Choizo into 1/4 inch round slices.
• In a Large Soup pot
• Add the beans with their liquid.
• Then place all remaining ingredients.
• Mix well and let Cook over low flame for about 3 hours.
• Serve in Soup Bowls with Toated Italian Bread for dunking on the side.

TURNIP GREEN SOUP (CALDO GALLEGO)

Steps:

• 1. In a 4 qt. soup pot, place ham hock and salt pork. If using bacon, fry separately (not crisp) and save the bacon drippings. Cover with water and bring to a rapid boil. Skim several times to remove foam/fat. Cook over moderate heat until meat is fork tender - approximately 1 hour.
• 2. Add the thawed or fresh greens to the pot along with the sugar, nutmeg and beans. Cook partially covered at low heat for 1/2 hour.
• 3. In a skillet, saute the onion, green pepper and garlic in the bacon drippings. Add them to the soup. Check liquid and add more water/broth as needed. Add the salt to taste (DO NOT add the salt prior to this step as the meat releases salt as well -- you don't want to over-salt the soup.
• 4. Add the cubed potatoes and the chopped Spanish chorizos. Stir and cook for an additional 45 minutes longer at low heat until potatoes are done. Remove the meats and chop if necessary. Return meat to soup, heat thoroughly and serve hot.

CALDO GALLEGO

Steps:

• 1. In a large pot, gently bring 2 12oz packages of Great Northern bean and the unto (salted pork fat)to a boil, till beans are soft..about an hour
• 2. meanwhile heat olive oil and place chopped garlic...add some of the soften beans as well as all the unto, and smash...add chorizo
• 3. put the mixture back into the pot of softened beans
• 4. add the package of chopped collard greens and diced potatoes
• 5. simmer, till thickened about another hour.... add salt to taste

CALDO GALLEGO (GALICIAN STEW) RECIPE

Steps:

• 1)Soak beans and smoked ham hock overnigh atleast 12 hours in lots of water in a large pot. (2)Next day pour out water and rinse beans and ham hock well, leave beans in the large pot, in a seperate pot boil ham hocks for 30 minutes, drain and rinse (this is to get rid of excess saltiness). (3)Now put ham hocks together with beans, add the "salted pork", add enough water to submerge the ham hocks and "salted pork", bring to a boil, add pork or beef meat if using cover and lower heat to medium low and simmer for 50- 60 minutes. DO NOT UNCOVER! OR IT MAY TAKE LONGER. When done turn off heat until your ready to add everything else. (4)Mean while prepare everything else that you'll need later, wash and peel potatoes, cut into large pieces, leave in cold water so they don't discolor, (5)Wash swiss chard well, cut into pieces, remove any ugly parts set aside. (6)Take the casings of the chorizo and cut into semi-thick slices, set aside along with garlic, bell pepper, onions, tomatoes and have spices on hand. (7)When stew has been cooking 50- 60 minutes, turn off like I said before (you don't wanna overcook the beans) , until ready to do the rest. (8)Make "sofrito" heat generous amounts of extra-virgin olive oil on medium heat, add chorizo slices when oil sizzles with it a bit, wait until the chorizo releases some of it's fat and infuses with the oil. Now add bell peppers and onions sautee until translucent and caramelized. (9)Add garlic and sautee until garlic is fragrant and sweet DONT LET IT BURN! Now add the grated tomato (optional) and bring to a boil, now add to the stew. Stir well, add ground cumin, extra-salt if necessary, and potatoes. Bring to a boil for 20 mintues until potatoes are tender. (10) Stir in "Swiss Chard" boil for about 5 mintes or wilted, turn of heat. (11)Here is the final stuff, take out ham hocks, and with a fork, knife and even hands, seperate into bite size pieces, so you can add some ham pieces to the stew when serving (we do this because my Dad doesnt like the soft texture of fatty ham and chewy skin neither does my sister but me, my mom, and my grandma do!) or leave whole and there and 3 lucky people can eat one all to themselves (12)Now pull out salted pork, cut into small chunks, you can throw it back in the pot for some tasty chewy fatty pork or throw it out or heat a pan with nothing on medium add it to the pan, cover with something, move around every 5 minutes for about 20 minutes until it renders it's fat, drain some fat after the 1o minutes and so on, until it is crispy. Set aside and garnish stew with this when serving. HOPE YOU ENJOY MY GRANDMOTHERS "CALDO GALLEGO! Serve with a raw salad, some crusty bread or instead of bread a nice bowl or plate of white rice on the side. Oh and if desired some dessert to top this hardy meal.

CALDO GALLEGO

Steps:

• Rinse beans, cover with 6 cups of water in a large Kettle, soak overnight.
• When ready to cook , add additional 1 quart water w/ the salt pork and ham bone.
• Bring to a boil. Cover, reduce heat and simmer about 2 1/2 hours or until beans are tender.
• Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes.
• Cut chorizos in 1-inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it]. If too salty, add additional water.
• Remove ham bone. Cut off meat and return meat to stew. Serve in soup bowls.

CALDO GALLEGO (3 GUYS)

Steps:

• Let beans soak overnight. Drain. In 8 qt stock pot saute chorizo and ham in olive oil until oil is colored. Add onion and saute until limp. Add garlic & saute briefly. Gradually add flour stirring to prevent lumps. Add beans, broth, wine tomatoes, potatoes, cumin, salt & pepper and bring to a boil. Cover and simmer on low 2-3 hours. Add spinach for last 5 minutes. Adjust seasonings and serve.

CALDO GALLEGO

Steps:

• In a large soup pot or Dutch oven, heat the olive oil and add the ham hock, onions, and pepper and cook, stirring occasionally, until slits of ham hock have begun to open and vegetables are soft, about 8 minutes. Add the garlic, bay leaf, 1 teaspoon of the salt, pepper, to taste, and paprika and cook for 1 minute longer. Add 9 cups of water, bring to a boil, reduce heat to a simmer and cook for 1 hour. Drain the white beans and add them to the pot. Return to a simmer and continue to cook at a simmer until beans are just beginning to get tender, about 1 hour longer. Remove the ham hock and, when cool enough to handle, remove the meat from the hock and shred into bite size pieces. (Discard skin and bones.) Return the meat to the pot along with the remaining salt (or to taste), potatoes, turnip greens, and chorizo and continue to cook until beans have broken down slightly, potatoes and greens are very tender, about 1 hour longer. Remove the bay leaf and serve hot.
• Note: you may have to add a bit more water if the soup gets too thick during the lengthy cooking time.

CALDO GALLEGO (DAISY)

Steps:

• Cook meats in enough broth to cover and simmer until tender, about 2 hrs (make sure they stay covered). After 1 1/2 hrs remove bacon & chuck, chop into 1 in cubes (chuck) or 1/4" strips (bacon). Stir back into soup and cook. Stir in potatoes & cook until almost tender. Add chard and chickpeas. Cook about 5 minutes. Season with paprika, salt & pepper.