📝 About This Recipe
Hailing from the mist-covered hills of Galicia in Northwest Spain, Caldo Gallego is the ultimate comfort food, blending white beans, leafy greens, and salty pork into a rich, velvety broth. This traditional stew is defined by 'unto'—a cured pork fat that lends a unique smoky depth—and the earthy bitterness of turnip tops (grelos). It is a nourishing masterpiece that captures the rustic essence of Spanish farmhouse cooking in every spoonful.
🥗 Ingredients
The Legumes and Base
- 2 cups Dried Cannellini or Great Northern beans (soaked overnight and drained)
- 10-12 cups Water or low-sodium chicken stock (enough to cover ingredients by 3 inches)
- 1 ounce Unto (Galician cured pork fat) or salt pork (finely minced; provides the authentic 'funky' depth)
The Meats
- 1 piece Ham hock or smoked ham bone (meaty and high quality)
- 2 links Spanish Chorizo (semi-cured, sliced into 1/2 inch rounds)
- 4 ounces Slab bacon or pancetta (cut into small cubes)
- 1/2 pound Beef chuck or shank (cut into 1-inch cubes)
Vegetables and Seasoning
- 3 large Yukon Gold potatoes (peeled and 'cracked' into bite-sized chunks)
- 1 large bunch Grelos (Turnip tops) or Kale/Collard Greens (stems removed, leaves roughly chopped)
- 1 medium Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Sweet Spanish Pimentón (Paprika)
- to taste Kosher salt and black pepper (be careful as the meats are salty)
👨🍳 Instructions
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1
In a large, heavy-bottomed stockpot or Dutch oven, add the soaked and drained beans, the ham hock, the cubed beef, and the minced 'unto' or salt pork.
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2
Pour in the water or stock until the ingredients are submerged by at least 3 inches. Bring the liquid to a rolling boil over high heat.
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3
Once boiling, use a slotted spoon to skim off any foam or impurities that rise to the surface to ensure a clean, bright broth.
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4
Reduce the heat to low, cover partially, and simmer gently for about 60 minutes, or until the beans are beginning to soften but are not yet falling apart.
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5
While the beans simmer, heat the olive oil in a small skillet over medium heat. Sauté the diced onion and bacon cubes until the onion is translucent and the bacon has rendered its fat.
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6
Add the minced garlic and sliced chorizo to the skillet. Cook for 2-3 minutes until the chorizo releases its vibrant red oil. Stir in the pimentón for 30 seconds, then remove from heat and set aside.
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7
After the initial hour of simmering the beans, add the 'cracked' potatoes to the pot. (To crack a potato, insert the knife and twist so the potato breaks unevenly; this releases more starch to thicken the soup).
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8
Pour the sautéed onion, garlic, bacon, and chorizo mixture (along with all the flavored oil) into the main pot.
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9
Continue to simmer for another 20-25 minutes until the potatoes are tender and the beans are creamy.
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10
Remove the ham hock from the pot. Shred any meat from the bone, discard the bone and excess fat, and return the meat to the soup.
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11
Stir in the chopped grelos (or greens). Simmer for another 10-15 minutes until the greens are tender and have turned a deep, dark green.
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12
Taste the broth carefully. Adjust seasoning with salt and pepper. The 'unto' and ham hock are salty, so you may only need a pinch of salt.
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13
For a thicker consistency, use the back of a wooden spoon to smash a few potato chunks and beans against the side of the pot.
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14
Turn off the heat and let the caldo rest for 10 minutes before serving; this allows the flavors to settle and harmonize.
💡 Chef's Tips
For the most authentic flavor, try to source 'unto' from a Spanish grocer; it provides a characteristic funk that defines the dish. If using turnip tops (grelos) and they seem too bitter, blanch them in boiling water for 2 minutes before adding them to the soup. Always 'crack' your potatoes rather than slicing them cleanly; the rough edges release starch that creates the signature velvety texture. This soup is notoriously better the next day, as the flavors of the pork and pimentón deeply infuse the beans and potatoes. Avoid over-salting early on; as the liquid reduces and the cured meats release their brine, the saltiness will intensify naturally.
🍽️ Serving Suggestions
Serve in deep earthenware bowls to retain the heat of the broth. Pair with a thick slice of crusty Galician bread or sourdough for dipping. Enjoy with a glass of crisp, acidic Spanish white wine like Albariño to cut through the richness. Offer a small bowl of extra virgin olive oil on the table for a final fresh drizzle over each serving. A side of sharp, aged Manchego cheese complements the smoky notes of the chorizo perfectly.