Caldo Gallego

Name: Caldo Gallego
Yield: makes 4 servings as a main course, 6 as a starter
Ingredients: 2 tablespoons extra virgin olive oil; 1/4 pound salt pork or bacon, diced; 1/4 pound ham, preferably Serrano or prosciutto, with some of its fat, diced; 1 cup dried white beans, soaked overnight (if you have the time) and drained; 1/2 pound waxy (“new”) potatoes, peeled and cut into small chunks; 1 onion, sliced; 1/4 pound turnips, trimmed, peeled, and diced; 1 dried chorizo sausage, about 1/2 pound, peeled and sliced; 1 small head of cabbage, preferably Savoy; Salt and black pepper to taste

December 14, 2011

Galicia’s hearty bean and meat stew makes a terrific one-pot meal but is often served in cups as a starter. The rich flavors of the meat and beans are complemented by the sharp turnip and greens. In Galicia, the meat base is made from unto, a cured pork belly that I would tell you how to find if I knew. It’s not unlike pancetta but most like the fatty part of prosciutto, which would make a great substitute; salt pork or bacon is also fine—here I use a combination. There are as many ways to vary Caldo Gallego as there are to vary beef stew. For example, substitute chickpeas for the white beans; add chunks of pork shoulder, ribs, beef brisket, shin, chuck, or oxtail with the beans (increase the cooking time somewhat); replace the chorizo with other sausage; add peeled chunks of winter squash, pumpkin, apple, or pear; or substitute green beans or kale, collards, or chard for the cabbage.

Recipe notes

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