Caldo Gallego (Galician Stew)


1 cup dry navy beans
2 lb. cured pork shoulder, boneless
1/2 lb. salt pork
2 Spanish chorizo sausages
2 blood sausages
2 long white potatoes, peeled and cut into 2-inch pieces
4 cups collard greens or cabbage, finely chopped
1 tsp. Spanish paprika


The night before preparation, soak navy beans in water. The following day, cut pork shoulder and salt pork in chunks. Wash beans, pork shoulder, salt pork, sausages, and vegetables under cold running water. Place ingredients in stockpot with 1 quart water, add paprika, and cook over medium heat 2 hours, occasionally adding water to replace evaporated water. Remove sausages, cut into 1-inch pieces, and return to soup. Serve hot. Makes 6 servings.

~ Courtesy of Latina Magazine


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