Abuela's Caldo Gallego

Name: Abuela's Caldo Gallego
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Cuisine: Mexican
Ingredients: 30 oz Cannellini Bean (30 oz cannellini beans, (see page for bean prep or if canned then drain and rinse)); 2 lb Beef Short Ribs (2 pounds of short ribs on the bone); 1 lb Pork Belly (1 to 1.5 pounds of pork belly, sliced in 2-inch wide strips — up to 1.5); 1 lb Ham Hock (1 pound ham hock (two small ones or 1 large one)); 3 pieces Chorizo (3 links of chorizo, sliced thinly on the diagonal, (I like Palacios brand)); 2 pieces Bay Leaves (2 bay leaves); 2 pieces Yellow Onion (2 large yellow onions, finely chopped); 6 pieces Garlic (6 garlic cloves, finely minced); 1 lb Baby Potato (1 pound of baby potatoes, cleaned but unpeeled); 2 ½ cup Cabbage (2.5 cups of green cabbage, thickly sliced); 15 pieces Swiss Chard (15-20 leaves of Swiss or rainbow chard, sliced in ribbons — up to 20); 1 cup Kale (1 cup of kale, chopped); ½ tsp Saffron (1/2 teaspoon of saffron strands (bloomed in 1 cup of warm water)); ¼ cup Parsley (1/4 cup of parsley, finely chopped); 3 tbsp Extra Virgin Olive Oil (3 tablespoons of extra Virgin olive oil); 12 cup Water (12 cups of water)

Abuela's Caldo Gallego - Soups (Caribbean)

105 minMexican

Servings8

Add to grocery list

Plan it in the app to put it on your week.

Dairy Free
Egg Free

Ingredients

For 8 servings

Cannellini Bean30 oz · 30 oz cannellini beans, (see page for bean prep or if canned then drain and rinse)
Beef Short Ribs2 lb · 2 pounds of short ribs on the bone
Pork Belly1 lb · 1 to 1.5 pounds of pork belly, sliced in 2-inch wide strips — up to 1.5
Ham Hock1 lb · 1 pound ham hock (two small ones or 1 large one)
Chorizo3 pieces · 3 links of chorizo, sliced thinly on the diagonal, (I like Palacios brand)
Bay Leaves2 pieces · 2 bay leaves
Yellow Onion2 pieces · 2 large yellow onions, finely chopped
Garlic6 pieces · 6 garlic cloves, finely minced
Baby Potato1 lb · 1 pound of baby potatoes, cleaned but unpeeled
Cabbage2 ½ cup · 2.5 cups of green cabbage, thickly sliced
Swiss Chard15 pieces · 15-20 leaves of Swiss or rainbow chard, sliced in ribbons — up to 20
Kale1 cup · 1 cup of kale, chopped
Saffron½ tsp · 1/2 teaspoon of saffron strands (bloomed in 1 cup of warm water)
Parsley¼ cup · 1/4 cup of parsley, finely chopped
Extra Virgin Olive Oil3 tbsp · 3 tablespoons of extra Virgin olive oil
Water12 cup · 12 cups of water

Make it mine in the app

Steps

1Start by making the broth. In a large pot add half the chorizo, short ribs, pork belly and ham hock with 10 cups of water. Bring to a boil then drop the heat to low. Cook covered for 2.5 hours. If you have the time, refrigerate the broth overnight. Remove the fatty layer that forms on top so you are left with just a clear broth.
2In a heavy-bottom pot add the other half of the chorizo and onions and let the chorizo fat render. Then add the oil, bay leaves and salt and pepper. Cook for 7-10 minutes. Add the garlic and allow it to cook for 3 minutes.
3On high heat, add the saffron water and saffron strands to the pot. Then add the potatoes, beans and the broth from the meat into the pot. Bring to a boil then lower to simmer.
4Cook for 30 minutes. Taste for salt and pepper. If you think it needs more liquid add some water. It should be a broth. Cook for 10 more minutes minutes.
5Add all the greens when ready to serve. Continue cooking at low heat until everything is tender about another 5 minutes. Be sure to serve when the greens are still vibrant. Serve with a sprinkle of parsley.