Caldo Gallego, also known as Galician broth or stew, is a popular traditional soup dish from the Galicia region of Spain. This hearty stew is typically made with beans, turnip greens, potatoes, ham, and or sausage. However, some variations of the dish may also feature chicken, beef, or seafood, along with a mix of spices and vegetables.
Galicia is an autonomous community located in the northwest region of Spain. It is bordered by Portugal to the south, the Atlantic Ocean to the west and north, and Asturias and Castile and Len to the east. Galicia is known for its stunning coastline, beautiful landscapes, and delicious seafood. The region is home to about 3 million people who have their own language, which is most closely related to Portuguese, and shares many similarities with Castilian Spanish in terms of sounds and spelling.
The history of Caldo Gallego can be traced back to the Middle Ages when it was a staple dish among Galician peasants. Over time, the dish began to spread throughout the region and has now become an important part of the Galician culinary tradition. Today, Caldo Gallego is enjoyed by people all over the world and is often served during the colder months as a warm and comforting meal.
EQUIPMENT: 8-quart Stockpot, 5-quart when using canned collard greens
PREPARATION TIME: 1 Hour – Makes 6 to 8 servings.
INGREDIENTS;
- 2 tablespoons golden olive oil (no virgins)
- 2 carrots, diced.
- 1 large green pepper, seeded and diced.
- 1 onion, chopped.
- 3 cloves garlic minced fine.
- 1 pound ham hocks, diced.
- 1 cup chardonnay wine
- 2 cups chicken stock
- 2 white potatoes, diced.
- 2 chorizo sausage links, sliced.
- 3 cans Garbanzos beans or Cannellini beans with liquid
- 1 package fresh collard greens or 2 cans with liquid
- 1 pinch white pepper
- 2 tablespoons apple cider vinegar
- Crystal Hot Sauce to taste.
- Bouquet Garni
DIRECTIONS:
In the stockpot, lightly brown carrots, pepper, and onions in olive oil over medium heat 275°F. Add garlic and diced ham hocks and continue to sauté until caramelized. Deglaze the pan with white wine and continue to sauté until liquid thickens.
To the stockpot add the chicken stock, potatoes, chorizo, beans with liquid, and collard greens with liquid, pepper, vinegar, and Bouquet Garni. Reduce the heat to 210°F and simmer, 30 to 40 minutes.
Note: If using homemade beans and collard green, add appropriate amount of chicken stock, about 1½ to 2 cups.
Serve with Cuban bread!