Galician Stew (Caldo Gallego)
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The vast majority of Cuban food has its origins in our ancestral lands of Spain. This soup comes from the Northwest Province of Galicia where my great-grandparents emmigrated from. It also happens to be known as the lost Celtic nation. Enjoy!
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Yield:
6
Cuisine:
Spanish Main Ingredient: Beans
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1 cup dried white beans
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3/4 lb Spanish chorizo (not the Mexican kind)
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1 lb flank steak cubed
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small ham hock
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1 onion, chopped
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2 cloves of garlic crushed
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2 oz piece of salt pork
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1/4 cup celery
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1 green pepper chopped
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1/2 lb turnip greens without stems
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3 quarts water
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2 potatoes, peeled and diced small
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salt and ground pepper
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Preparation - Galician Stew (Caldo Gallego)
Preparation:
Place beans in pan and cover with water. Boil for about five minutes. Remove from heat and let stand in water overnight.
Drain the beans and place in a pan with 3 quarts of water. Add the cubed flank steaks, pork, hock, peppers and onions. Add 1 tsp of salt. Cover and bring to a boil, set heat to low, let simmer for 1 1/2 hours.
Cut the chorizos in 1/2 inch slices and wash diced potatoes under running water.
Add the chorizo, potatoes and turnip greens to pot and let simmer for another 30 minutes. If necessary continue cooking until the beans are tender. Taste and adjust for salt and pepper.
Serve hot.
This is a complex tasting and delicious stew. The prep time took awhile, but it was well worth it. I couldn't find turnip greens where I shop, so I used two bunches of kale instead (stems removed, chopped coarsely). We are avoiding excessive carbs, so I left out the potatoes but did keep in the white beans. It was a delicious dish and I'll make it again and again.
[I posted this recipe.]