Galicians in the north of Spain have relied for centuries on this simple stew to fight off the winter chill. Simple, yet satisfying, chorizo adds depth of flavor to this ever popular dish.
Next day, bring the beans and the ham knuckle to a boil in 8 1/2 cups/2 liters of water. Season with the salt, pepper and paprika, and simmer for about 1 hour.
STEP 3
Remove the ham bone and add the potatoes, vegetables, and chorizo. Continue cooking for another 30 minutes. Serve the soup in earthenware bowls.
I love this soup! In Cuba we also add chard and salt pork to the recipe. It is a meal all on its own with some fresh bread!
Terry
My abuela used kale and the results are great. Everyone is surprised that there isn't some chicken broth or other base to the soup. It's not the most attractive looking of dishes, but the taste more than makes up for it.
Sergio Movilla
My parents are from Galicia and made this hearty "potaje" often, they were from a small village near Chantada, Lugo, Galicia. The "greens" were always Collard greens and the meats included. chorizo, lacon (ham hocks), tocino (thick bacon slab), and "Unto" which is what makes caldo gallego, no unto no caldo gallego. You can find "unto" in Miami and New York.
Margarita
My mother made this all the time. It was a staple in our house especially in the winter. She used broccoli rabe for the greens because it was so much more readily available. I've made it couple of times successfully using pork belly. I would really like to use "unto" but don't know what that translates into in English and I can't seem to find it. I just remember what it looks like but have no idea what it actually is.
Nardo Poy
I grew up eating Caldo Gallego, as my father was from a hamlet outside of Lugo. My mother, who was Puerto Rican, learned to make it from him. Both of them would make it relatively often and I always loved it. I now make it on my own, often adding my own touches (different greens and occasionally different meats). Good Spanish chorizo is a must, however.
