Recipe - Puerto Rican Caldo Gallego

One half pound Dried white beans; soaked
overnight,
And drained
1 pound Chicken thighs
One half pound Spanish or Mexican chorizo
sausage; cut into 1/2"
pieces
One half pound Ham; chopped
One fourth pound Salt pork; minced
1 md Yellow onion; peeled and
chopped
3 Garlic cloves; peeled and
chopped
2 teaspoon Worcestershire sauce
Tabasco sauce; few dashes to
taste
2 One half qt Water
One half pound Potatoes; peeled, quartered,
And cut or sliced up
One half pound Green cabbage; cut or sliced up thin
2 cup Kale; tough stems removed,
And cut or sliced up thin
One half pound Turnips; peeled, quartered,
And cut or sliced up
Salt; to taste
Freshlyground black pepper;
to taste
Chopped fresh dill for
garnish; (optional)

Place the drained beans, chicken, chorizo, ham, salt pork, onion, garlic,
Worcestershire sauce, Tabasco sauce and water in a 6 to 8quart soup pot.
Bring to a boil, then turn down to a simmer. Cook, covered, for 45 minutes.
Remove the chicken pieces from the pot and debone. Set the meat aside and
discard the bones. Add the remaining ingredients except the salt, pepper
and chicken to the pot. Simmer, covered, for 25 minutes, then add salt and
pepper. Return the chicken meat to the pot and simmer for a few more
minutes. Top with the optional dill. This recipe serves 6 to 8.

Comments: This spicy, hearty soup is a gift to the island by the Spanish.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10231991 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

09061995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.