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Spicy Soup
(Caldo Gallego)
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| What You Need: |
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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
GARNISH
Chopped fresh dill (optional)
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| How To Cook: |
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1. Place the beans, chicken, chorizo, ham, pork, onion, garlic, Worcestershire sauce, Tabasco, and water in a 6- to 8-quart soup pot.
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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.
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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.
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4. Return the chicken meat to the pot and simmer for a few more minutes. Top with the optional dill.
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