Galicia’s hearty bean and meat stew makes a terrific one-pot meal but is often served in cups as a starter. The rich flavors of the meat and beans are complemented by the sharp turnip and greens. In Galicia, the meat base is made from unto, a cured pork belly that I would tell you how to find if I knew. It’s not unlike pancetta but most like the fatty part of prosciutto, which would make a great substitute; salt pork or bacon is also fine—here I use a combination. There are as many ways to vary Caldo Gallego as there are to vary beef stew. For example, substitute chickpeas for the white beans; add chunks of pork shoulder, ribs, beef brisket, shin, chuck, or oxtail with the beans (increase the cooking time somewhat); replace the chorizo with other sausage; add peeled chunks of winter squash, pumpkin, apple, or pear; or substitute green beans or kale, collards, or chard for the cabbage.
Recipe information
Yield
makes 4 servings as a main course, 6 as a starter
Ingredients
Preparation
Step 1
Heat the oil in a large, heavy saucepan or flameproof casserole over medium-high heat. Add the pork and ham and brown, then stir in the beans. Pour in enough water to cover the beans by 3 inches and bring to a boil, then lower the heat, cover, and simmer for 40 minutes or until the beans are nearly tender.
Step 2
Add the potatoes, onion, and turnips and simmer until the potatoes are tender, about 20 minutes. Then add the chorizo and cabbage and cook just until the chorizo is heated through and the greens are soft, 10 to 20 minutes more. Season with salt and pepper and serve. (You can prepare the soup entirely in advance, but do not let sit for more than a few hours or the potatoes will begin to disintegrate.)
