Entree: Cuba – Caldo Gallego (Hearty bean-and-greens soup with pork and chorizo)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 35 min

Additional 15 min

Total 2 hrs 15 min

Ingredients

- 1 1/2 cups (300 g) dried white beans (cannellini or butter), soaked overnight and drained
- 1 smoked ham hock, approx. 1 lb (450 g)
- 8 oz (225 g) Spanish or Cuban-style chorizo, sliced
- 1/2 lb (225 g) boneless pork shoulder, cut into 1-inch pieces (approx. 1/2 lb/225 g)
- 3 tbsp (45 ml) olive oil
- 1 large yellow onion, chopped (approx. 8 oz / 225 g)
- 4 cloves garlic, minced (approx. 12 g)
- 2 medium russet potatoes, peeled and cut into 1-inch cubes (approx. 1 lb / 450 g)
- 8 oz (225 g) yuca (cassava), peeled and cut into 1-inch pieces
- 1 bunch collard greens or kale, stems removed and leaves shredded, approx. 8 oz (225 g)
- 8 cups (1.9 L) low-sodium chicken or pork stock
- 2 bay leaves (approx. 0.5 g)
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2.5 ml) ground cumin
- 1 tsp (5 ml) fine sea salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or fresh lemon juice (optional)

Instructions

1. Drain soaked beans. In a large heavy pot, cover ham hock and beans with the stock and add bay leaves. Bring to a boil, reduce to a simmer, and cook gently, partially covered, about 45–60 minutes until beans begin to soften.
2. Meanwhile, heat olive oil in a skillet over medium heat. Brown pork shoulder pieces, 4–5 minutes. Add chopped onion and sauté until translucent, 5–7 minutes. Add minced garlic and cook 1 minute more.
3. Add browned pork, sautéed aromatics, potatoes, and yuca to the pot with beans and ham hock. Continue to simmer until beans and roots are tender, about 30–40 minutes more.
4. Add sliced chorizo and shredded collard greens to the pot. Stir in oregano, cumin, salt, and pepper. Simmer 10–15 minutes until chorizo is heated through and greens are wilted but still bright.
5. Remove the ham hock, shred any meat from the bone and return the meat to the soup; discard bone and bay leaves. Taste and adjust seasoning; stir in red wine vinegar or lemon juice if using for brightness.
6. Ladle hot Caldo Gallego into bowls and serve with crusty bread or white rice. Leftovers taste best after a day as flavors meld.