Caldo Gallego (Galician Bean, Greens, and Pork Broth)
The Quirky Foodster Team
Ingredients
- Dried white beans, soaked overnight — 300 g (10.6 oz)
- Pork ribs or ham hock — 300 g (10.6 oz)
- Chorizo or lacón (cured pork), sliced — 150 g (5.3 oz)
- Potatoes, peeled, cubed — 3
- Grelos or collard greens, chopped — 300 g (10.6 oz)
- Onion, chopped — 1
- Water — 2 L (8 1/3 cups)
- Salt — to taste
Method
- Drain the soaked beans and place in a large pot with the pork ribs, chorizo, onion, and water.
- Bring to a boil, skim off any foam, then reduce heat and simmer gently for 1 hour until beans are nearly tender.
- Add the potatoes and continue simmering for 20 minutes.
- Stir in the chopped greens and cook a further 15-20 minutes until everything is tender and the broth has thickened slightly.
- Season with salt, remove any bones, and serve hot in deep bowls.
Introduction: Caldo gallego is the hearty, warming broth of Galicia in Spain's rainy northwest, built from white beans, potatoes, and leafy greens simmered with smoky pork.
Cultural Background: Caldo gallego is the hearty, warming broth of Galicia in Spain's rainy northwest, built from white beans, potatoes, and leafy greens simmered with smoky pork. It is a dish of frugal farmhouse origins, still central to family tables in cold months.
Tips: Grelos (turnip tops) give the most authentic bitter-green flavour; collard or kale are good substitutes outside Spain.
Variations: Some versions add a pinch of pimentón (smoked paprika) for extra depth, or swap in cabbage for the greens.
Nutrition: Approx. 340 kcal, 20g protein, 32g carbohydrate, 14g fat per serving.
FAQs:
Q: Can I use canned beans?
A: Yes, to save time — add them after the pork has simmered about 45 minutes on its own.
Q: What greens work best?
A: Grelos are traditional; collard greens, kale, or cabbage are common substitutes.
- Dried white beans, soaked overnight — 300 g (10.6 oz)
- Pork ribs or ham hock — 300 g (10.6 oz)
- Chorizo or lacón (cured pork), sliced — 150 g (5.3 oz)
- Potatoes, peeled, cubed — 3
- Grelos or collard greens, chopped — 300 g (10.6 oz)
- Onion, chopped — 1
- Water — 2 L (8 1/3 cups)
- Salt — to taste
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