Caldo Gallego
Ingredients
- 1/2 lb Rumba® pork hock, smoked
- 1 large yellow onion, chopped
- 1 green pepper, chopped
- 1 cup dry white beans, soaked overnight
- 1 large Idaho potato, peeled and cubed
- 8 oz Spanish chorizo, sliced into 1/2-inch thick rounds
- 1 tbsp olive or vegetable oil
- 2-3 cloves garlic, minced
- 2 qts low-sodium chicken broth or water
- 1 turnip, peeled and chopped
- 2 cups collard greens, chopped
- 4 plum tomatoes, chopped
- Salt and pepper (to taste)
Preparation
- Heat olive oil in a large soup pot. Add onions, garlic and green pepper and cook on medium heat until softened, about 4-5 minutes.
- Add broth, drained beans and pork hock and bring to a boil. Simmer gently until beans are tender, about 2 to 2-1/2 hours, adding more water if necessary.
- Add turnips, potatoes, collard greens, chorizo and tomatoes and continue to cook until they are tender, an additional 20-30 minutes. Remove the pork hock and pull the meat from the bones and skin. Return meat to pot and heat another 5 minutes.
- Season to taste with salt and pepper.
- Serve with croutons or toasted bread.
PRODUCT BENEFITS
Rumba® meats provide the essential ingredient for your favorite traditional dishes. Readily available and of the highest quality, find out more about the benefits Rumba® has to offer.
