Caldo Gallego Recipes

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CALDO GALLEGO

During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.

Provided by JMCCURTAIN

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10



Caldo Gallego image

Steps:

  • Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
  • Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
  • Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

Nutrition Facts : Calories 380 calories, Carbohydrate 29.4 g, Cholesterol 45.7 mg, Fat 20.6 g, Fiber 5.6 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 1743.1 mg, Sugar 3.5 g

2 tablespoons olive oil
1 onion, minced
8 cloves garlic, minced
2 Spanish chorizo links, sliced
2 thick slices smoked ham, diced, or more to taste
3 potatoes, peeled and diced
2 turnips, peeled and diced
8 cups chicken stock
1 (15 ounce) can white cannellini beans
3 cups chopped turnip greens

CALDO GALLEGO ESTILO CUBANO - GALICIAN SOUP CUBAN STYLE

Loosley based on various recipes I found on the internet but it is with Jesus Tarifa's, our chef here at the home, help and guidance that brought the recipe to post. It brings back a lot of fond memories but when it was made in our home in Cuba it was made with bacon and chorizos only! It is a robust soup that is hearty and delicious! It is a whole meal and is wonderful! It hails from Spain but the Cubans adopted it as their own, as they have with many of their recipes. Here, we have made it with collard greens but it can be made with Swiss chard, kale, or even spinach. These beans do better if soaked overnight.

Provided by Manami

Categories     Collard Greens

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 18



Caldo Gallego Estilo Cubano - Galician Soup Cuban Style image

Steps:

  • Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
  • Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
  • Skim the froth and scum that comes to the top.
  • Season to taste.
  • Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
  • Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
  • Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
  • Buen provecho!

Nutrition Facts : Calories 324.1, Fat 11.1, SaturatedFat 3.6, Cholesterol 17.6, Sodium 1322.9, Carbohydrate 38.6, Fiber 8.2, Sugar 3, Protein 18.9

1 cup dry white bean (Cannelli beans or Great Northern beans, pre-soaked overnight in just enough water to cover, to tende)
2 quarts chicken broth or 2 quarts water
2 chorizo sausages, casing removed & sliced on an angle (sausage available at Latin grocery stores)
1/2 lb extra lean cured ham, chopped (thick-cut 1/2-inch from deli counter)
3 pieces pork fat (optional) or 3 slices thick slab bacon
ham hock (optional)
1 large onion, chopped
1 tablespoon minced garlic
1/4 cup chopped green pepper
1 tablespoon tomato sauce
1 tablespoon pure Spanish olive oil
1/4 cup chopped turnip
2 potatoes, peeled and chopped into 1/2-inch cubes
1 cup chopped collard greens (stems removed and cleaned well)
salt, to taste
fresh ground black pepper, to taste
sazon con azafran seasoning, to taste
sazon completo seasoning, to taste

CALDO GALLEGO

This is the Galacian version of the Spanish "cocido" or stew. Caldo Gallego is generally flavored with cured pork shoulder or salt pork. Serving amount is for a side dish serving...if using as a main dish, reduce the number of servings offered. From Better Homes and Gardens. Posted for ZWT. Prep and cooking time does not include soaking time for the beans!

Provided by breezermom

Categories     Spinach

Time 1h25m

Yield 6 side dish servings, 6 serving(s)

Number Of Ingredients 11



Caldo Gallego image

Steps:

  • In a 4 quart Dutch oven combine beans and 4 cups of the water. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat. Cover, and let stand for an hour. (Or soak the beans in the water overnight in a covered pan). Drain beans and rinse.
  • In the same Dutch oven combine rinsed beans and remaining 4 cups of water. Bring to a boil; reduce heat. Cover and simmer 45 minutes.
  • Meanwhile, cook the sausage and salt pork or bacon till brown. Drain off the fat.
  • Add the sausage, salt pork or bacon, turnips, red onion, garlic, salt, and pepper to the beans. Return to boiling; reduce heat. Cover and simmer 20 minutes.
  • Add the turnip greens or spinach and cabbage. Return to a boil. Reduce heat and simmer uncovered 10 minutes or more, until tender.

3/4 cup dried great northern beans
8 cups water
1/2 lb chorizo sausage, sliced (Italian sausage may be substituted)
1/4 lb salt pork or 1/4 lb bacon, diced
2 turnips, peeled and sliced
1 medium red onion, sliced
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen turnip greens or 1 (10 ounce) package frozen chopped spinach
1 cup cabbage, chopped

CALDO GALLEGO

Provided by Food Network

Categories     appetizer

Time 2h50m

Yield About 3 quarts

Number Of Ingredients 13



Caldo Gallego image

Steps:

  • In a large soup pot or Dutch oven, heat the olive oil and add the ham hock, onions, and pepper and cook, stirring occasionally, until slits of ham hock have begun to open and vegetables are soft, about 8 minutes. Add the garlic, bay leaf, 1 teaspoon of the salt, pepper, to taste, and paprika and cook for 1 minute longer. Add 9 cups of water, bring to a boil, reduce heat to a simmer and cook for 1 hour. Drain the white beans and add them to the pot. Return to a simmer and continue to cook at a simmer until beans are just beginning to get tender, about 1 hour longer. Remove the ham hock and, when cool enough to handle, remove the meat from the hock and shred into bite size pieces. (Discard skin and bones.) Return the meat to the pot along with the remaining salt (or to taste), potatoes, turnip greens, and chorizo and continue to cook until beans have broken down slightly, potatoes and greens are very tender, about 1 hour longer. Remove the bay leaf and serve hot.
  • Note: you may have to add a bit more water if the soup gets too thick during the lengthy cooking time.

1 tablespoon Spanish olive oil
1 smoked ham hock, skin scored
1 yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 bay leaf
3 teaspoons salt, or to taste, divided
Freshly ground black pepper
1 teaspoon sweet Spanish paprika
1 1/2 cups dried white beans, such as navy, rinsed and soaked in cold water overnight
1 pound potatoes, peeled and large-diced
1 pound turnip tops, rinsed well and coarsely chopped (substitute spring or savoy cabbage if you cannot find turnip greens)
1/2 pound Spanish chorizo, thinly sliced crosswise

CALDO GALLEJO

Provided by Food Network

Time 14h30m

Yield 8 servings (12-14 cups)

Number Of Ingredients 17



Caldo Gallejo image

Steps:

  • Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the chorizo sausage in the pan and turn it as necessary to brown. Pierce the sausage casing and cook until done. Allow to cool a few minutes and then place it in the refrigerator to firm up.
  • Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and red onion. Allow to cook 7 to 8 minutes, stirring occasionally.
  • Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock (or bone) and bay leaves. Turn up the heat and bring it to just under a boil, skimming as necessary. Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom.
  • When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip and collards. Cook until the potato is just tender, (about 45 minutes). Cut the chorizo into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup. Shred the beef apart and add it back to the soup. Season to taste and serve.

1 12 to 14-ounce package of dried white beans, rinsed, picked over and soaked overnight
8 ounce length of Chorizo or other spicy sausage
3 tablespoons pure olive oil
2 tablespoons butter
6 cloves garlic, peeled and thinly sliced
2 scotch bonnet, chilies, stemmed, seeded and minced
2 poblano chilies, stemmed, seeded and diced medium
1 cup red onion, minced
3 quarts chicken stock or water
1/2 pound beef chuck steak, left in one piece, rubbed with salt and pepper
1 smoked pork hock or ham bone
2 bay leaves, broken
Salt and pepper, to taste
1 red potato, scrubbed and diced into large bite sized pieces
1 turnip, peeled and diced into large bite sized pieces
2 cups (packed) collard greens, stems cut out, washed and cut in shreds
More salt and pepper to taste

CALDO GALLEGO (GALICIAN BEAN, MEAT AND BIG LEAF SOUP)

Caldo Gallego (or simply 'Caldo' if in Galicia). The indisputable soup-come-stew originally from Galicia, now found all over Spain. The green leafy veg. beans and meaty broth make it. Choose freely from the meats, but the smoked ham hock and bacon/pancetta slab should never be omitted where possible. Purists insist that the dish should never contain chorizo but there are traditional recipes that contain and omit randomly. Also the Grelos are the leafy tops of turnips and are essential to this soup. Historically the turnips were fed to the cattle and the Grelos kept for the Caldo. Having said that I have encountered Caldo with sliced rounds of cooked turnips incorporated, along with the potatoes! In this recipe I have added chopped carrot as this adds a hint of sweetness and adds to the colour of the dish. Traditionally the leafy vegetable of choice to add to this dish is Grelos. But I have never found them outside of northern Spain, so a good substitute could be: Spring/collard greens Cavalo nero Cabbage Leaves Swiss Chard Wild Spinach or any other big leafy green vegetables in sizeable quantity

Provided by Esteban Yebam

Time 3h

Yield Serves 6

Number Of Ingredients 30



Caldo Gallego (Galician bean, meat and big leaf soup) image

Steps:

  • Soak white beans overnight. Next day, drain and refill with cold water to cover by 4cms.
  • In a large pot add a little EVOO, med heat up, and add pancetta slab and bone. Cook until bone and slab look like they are rendering juices and starting to brown a bit.
  • Add bay leaves, ham knuckle, and fill with water to cover the smoked knuckle. Bring to boil and leave on rolling boil/simmer for about 75mins or less (check ham knuckle to make sure it stays submerged, add more water if needed).
  • In the meantime bring to boil the white beans and cook on moderate heat for just 15mins. Drain and set aside (This is to give the beans a helping start as they won't cook quickly later when added to the salty/meaty broth that will become from above).
  • Back at the big pot (after about 75mins), remove all the meats and bone and set aside.
  • Add the white beans to the big broth pot, bring to the boil and simmer at a medium-high flame. How long to cook? This is the most important step! The beans must be cooked to nearing al-dente. Any further they will turn to mush, too early and they will remain bullets. Judge well because the final step will be to add the vegetables/potatoes and chorizos at the right time because there are 30 more minutes left of cooking. So keep checking!
  • Whilst the beans are simmering grab a frying pan, add some EVOO and start frying the onion/leek slices, add the ñora peppers and after 10mins add the chopped garlic, turn down heat and continue cooking on low heat until onion/leeks are nearing to brown, but not there yet. Turn off heat, allow to cool then stir in the paprika. Remove ñora peppers, pull off stems. In a blender add the ñoras and a cup of the broth from large pot (cooled) and whizz up into a thick sauce. Add this back into the frying pan and stir to mix.
  • When the removed meats have cooled slice off any excess meat, chop up into bite sized pieces and leave aside for the mo.
  • When the beans are nearing al-dente, add the chopped carrots, the fried onion or leek/garlic/ñora/paprika sauce from the frying pan, and the whole chorizos to the big pot. Cook on moderate heat. After 10 mins add potato chunks. Add the turnips (if using) 5 mins later then after another 5 mins add chopped greens and the chopped meats and continue to cook until potatoes, and turnips (if musing) are cooked, but not falling apart.
  • Check the beans, are they now cooked? If so turn heat to a bare minimum uncovered and hook out the chorizos. When cool enough to handle chop into chunks and add back into the pot for a few mins.
  • Ladle into individual bowls and serve with country bread

2 fresh cooking chorizos
2cm slab of smoked bacon or Spanish pancetta (unsliced)
1/2 smoked ham knuckle or good sized smoked gammon
Beef/pork bone
~100 gms of whole chunk of serrano ham
2 fresh cooking chorizos
2cm slab of smoked bacon or Spanish pancetta (unsliced)
1/2 smoked ham knuckle or good sized smoked gammon
Beef/pork bone
~100 gms of whole chunk of serrano ham
4 potatoes, peeled and chunked up about 2cm
500grms of dried large white beans - Spanish Granjes, (Lima/butter beans). Any *large* white beans can be used as decent substitute)
3 small turnips (optional) Peeled and quartered
Leafy green veg (see notes above)
1 whole peeled carrot (chopped) (Optional).
2 fresh cooking chorizos
2cm slab of smoked bacon or Spanish pancetta (unsliced)
1/2 smoked ham knuckle or good sized smoked gammon
Beef/pork bone
~100 gms of whole chunk of serrano ham
4 potatoes, peeled and chunked up about 2cm
500grms of dried large white beans - Spanish Granjes, (Lima/butter beans). Any *large* white beans can be used as decent substitute)
3 small turnips (optional) Peeled and quartered
Leafy green veg (see notes above)
1 whole peeled carrot (chopped) (Optional).
4 garlics roughly chopped
A dash of EVOO
Large tblspn of oak smoked pimento, dulce
4 smoked ñora peppers
A few bay leaves

CALDO GALLEGO

Categories     Soup/Stew     Bean     Pork     Potato     Vegetable     Stew     Healthy

Yield 8-10 people

Number Of Ingredients 12



CALDO GALLEGO image

Steps:

  • PREPARATION----- Rinse beans, cover with water in a pot, soak overnight then rinse and discard water. When ready to cook, add 10-12 cups water to the beans. Add the bacon, Spanish sauage (chorizos), ham and/or hocks, and the hunto. Bring to a boil. Cover and reduce heat and simmer about one hour or longer until beans are tender but not dissolved. Add onion and garlic sauté, the potatoes, turnip, and collards greens. Simmer on medium-low heat for about 30 to 40 minutes or longer, covered only partially to allow steam to escape, until potatoes are tender and stew is thickened. Taste and add salt if necessary (it will probably need a small amount of salt, depending on taste). Remove ham and/or hocks and cut off meat into large chunks, discard bones, cut chorizos into large pieces and return all the meat to the stew. The taste and consistency improves if the pottage is allowed to rest only partially covered for few hours before serving. If made ahead of time, just warm and serve. Serve in soup bowls with a great Spanish red and plenty of crusty baquette bread. Enjoy!

1 lb. bag medium-sized dry white navy beans
10-12 cups Water
1/2 lb bacon whole,not sliced
1 to 2 lbs.smoked bone-in ham cut in large pieces or 2 smoked ham hocks
6 medium-to-large White potatoes, peeled and cut into large pieces
1 extra large bunch collard greens cut in large pieces (Fresh, not frozen)cut into large pieces
2 Spanish sausages [chorizos]whole
1 piece of "hunto"(you can find it at Spanish food markets)
1 turnip cut in fourths
3 or 4 large garlic cloves (fresh) finely minced and sauteed in olive oil
1 large onion finely minced and sautéed in olive oil with garlic
Salt to taste

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