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  Added: Nov 20, 2008  •  Visited (406)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Spicy Soup
(Caldo Gallego)
What You Need:
  • ½ pound dried white beans, soaked overnight in ample water and drained
  • 1 pound chicken thighs
  • ½ pound Spanish Chorizo Sausage or Mexican chorizo from a good market cut in ½-inch
  • ½ pound ham chopped
  • ¼ pound salt pork, diced
  • 1 medium yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 2 teaspoons Worcestershire Sauce
  • Few shots of Tabasco
  • 2½ quarts water
  • ½ pound potatoes, peeled, quartered, and sliced
  • ½ pound green cabbage, sliced thin
  • 2 cups kale (tough stems removed), sliced thin
  • ½ pound turnips, peeled, quartered, and sliced
  • Salt and freshly ground black pepper to taste

  • Chopped fresh dill (optional)

  • How To Cook:
    1. Place the beans, chicken, chorizo, ham, pork, onion, garlic, Worcestershire sauce, Tabasco, and water in a 6- to 8-quart soup pot.

    2. Bring to a boil, and then turn down to a simmer. Cook, covered, for 45 minutes. Remove the chicken pieces from the pot and debone. Set the meat aside and discard the bones.

    3. Add the remaining ingredients except the salt, pepper and chicken to the pot. Simmer, covered, for 25 minutes, and then add salt and pepper.

    4. Return the chicken meat to the pot and simmer for a few more minutes. Top with the optional dill.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Americas » Puerto Rico
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Meat & Poultry » Sausage
    Main Ingredient » Vegetables » Kale
    Dish » Soup


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