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Receta Puerto Rican Caldo Gallego

by Global Cookbook

Ingredientes

1/2 lb Dry white beans soaked overnight,     and liquid removed 1 lb Chicken thighs 1/2 lb Spanish or possibly Mexican chorizo sausage cut into 1/2" pcs 1/2 lb Ham minced 1/4 lb Salt pork diced 1 med Yellow onion peeled and minced 3 x Garlic cloves peeled and minced 2 tsp Worcestershire sauce     Tabasco sauce few dashes to taste 2 1/2 quart Water

1/2 lb Potatoes peeled, quartered,     and sliced 1/2 lb Green cabbage sliced thin 2 c. Kale tough stems removed,     and sliced thin 1/2 lb Turnips peeled, quartered,     and sliced     Salt to taste     Freshly-grnd black pepper to taste     Minced fresh dill for garnish (optional)

Direcciones

1. Place the liquid removed beans, chicken, chorizo, ham, salt pork, onion, garlic, Worcestershire sauce, Tabasco sauce and water in a 6- to 8-qt soup pot. Bring to a boil, then turn down to a simmer. Cook, covered, for 45 min.
2. Remove the chicken pcs from the pot and debone. Set the meat aside and throw away the bones.
3. Add in the remaining ingredients except the salt, pepper and chicken to the pot. Simmer, covered, for 25 min, then add in salt and pepper.
4. Return the chicken meat to the pot and simmer for a few more min. Top with the optional dill.
5. This recipe serves 6 to 8.
6. Comments: This spicy, hearty soup is a gift to the island by the Spanish.

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