Entree: Spain – Galicia – Caldo Gallego (Hearty Galician soup of white beans, potatoes, greens, and pork)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) dried white beans (such as fabes or cannellini), soaked overnight and drained
- 1 ham hock, about 1 lb (450 g)
- 8 oz (225 g) lacón or cured pork shoulder, diced
- 6 oz (170 g) chorizo, sliced
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) turnip greens or galician kale (couve galega), washed and roughly chopped
- 1 bay leaf
- 1 tsp (6 g) fine salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 8 cups (1.9 L) water or light pork/chicken stock
- Extra olive oil for drizzling when serving (optional)

Instructions

1. Place the soaked and drained beans in a large heavy pot. Add the ham hock, diced lacón, sliced chorizo, bay leaf, and 8 cups (1.9 L) water or stock. Bring to a simmer over medium heat, skimming foam as needed.
2. Reduce heat to low, cover partially, and simmer gently for 45–60 minutes, until the beans are tender but not falling apart. Check occasionally and add water if necessary to keep beans submerged.
3. While beans simmer, heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more, then transfer the mixture to the pot.
4. Add the cubed potatoes to the pot and continue to simmer for 15–20 minutes, until the potatoes are tender.
5. Stir in the chopped greens and simmer another 8–10 minutes until the greens are wilted and tender. Taste and adjust salt and pepper.
6. For a thicker, creamier broth (traditional texture), remove about 1 cup (240 ml) of the cooked beans and mash them roughly with a fork before returning them to the pot; stir well to thicken the soup.
7. Remove the ham hock, shred any meat from the bone, discard the bone, and return the shredded meat to the soup. Serve hot with a drizzle of olive oil if desired and crusty bread.