📝 About This Recipe
Hailing from the mist-covered hills of Galicia in Northwest Spain, Caldo Gallego is the ultimate comfort food—a hearty, naturally gluten-free masterpiece that balances earthy greens with rich, smoky meats. This traditional stew relies on the 'unto' (cured pork fat) and white beans to create a silky, opaque broth that tastes like a warm embrace from a Spanish grandmother. It is a humble yet sophisticated celebration of simple ingredients transformed through slow simmering into a complex, nourishing meal.
🥗 Ingredients
The Legumes and Aromatics
- 1.5 cups Dried Cannellini or Great Northern beans (soaked overnight and drained)
- 10-12 cups Water (use high-quality filtered water for the best broth)
- 1 large Yellow onion (peeled and left whole)
- 4 pieces Garlic cloves (smashed)
The Traditional Meats
- 1 piece Salted ham hock or ham bone (rinsed to remove excess salt)
- 2 links Spanish Chorizo (ensure gluten-free certified; sliced into rounds)
- 4 ounces Salt pork or pancetta (diced small)
- 1 tablespoon Unto (Galician cured pork fat) or Lard (essential for authentic flavor)
Vegetables and Seasoning
- 3 large Yukon Gold potatoes (peeled and 'cracked' into bite-sized chunks)
- 1 large bunch Turnip greens (Grelos) or Kale (thick stems removed, leaves roughly chopped)
- to taste Sea salt (add carefully as meats are salty)
- 2 tablespoons Extra virgin olive oil (for finishing)
- 1/2 teaspoon Sweet Spanish Pimentón (Paprika) (optional, for a hint of color)
👨🍳 Instructions
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1
In a large, heavy-bottomed stockpot or Dutch oven, combine the soaked beans, the whole onion, smashed garlic, ham hock, and salt pork.
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2
Cover the ingredients with 10-12 cups of cold water. Bring the mixture 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-tasting broth.
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4
Reduce the heat to low, cover partially, and let it simmer gently for about 45-60 minutes, or until the beans are tender but not falling apart.
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5
While the beans simmer, prepare your potatoes. Instead of slicing them cleanly, 'crack' them by inserting the knife tip and prying a chunk off; this releases starch to thicken the soup.
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6
Remove the whole onion and the ham hock from the pot. Discard the onion. Shred any meat from the ham hock, discard the bone/excess fat, and return the meat to the pot.
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7
Add the cracked potatoes and the sliced chorizo to the pot. Stir in the 'unto' or lard at this stage.
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8
Continue to simmer for another 15-20 minutes until the potatoes are fork-tender.
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9
Add the chopped greens (grelos or kale) to the pot. Stir them in; they will look like a lot at first but will wilt down quickly.
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10
Simmer for a final 10 minutes. The greens should be tender and the broth should have turned slightly opaque and creamy from the potato starch.
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11
Taste the broth. Add salt only if necessary, as the ham and chorizo provide a significant amount of sodium.
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12
Turn off the heat and let the caldo rest for 10 minutes before serving. This 'settling' time allows the flavors to meld beautifully.
💡 Chef's Tips
Always 'crack' your potatoes rather than dicing them; the rough edges release starch that gives the broth its signature silky body. If you cannot find authentic Grelos (turnip greens), use Lacinato kale or collard greens as a sturdy substitute. Don't skip the resting period; like many stews, Caldo Gallego actually tastes even better the next day. Be cautious with salt—the cured meats vary in salinity, so always season at the very end of the cooking process. For an even creamier texture, take a ladle of the cooked beans, mash them into a paste, and stir them back into the soup.
🍽️ Serving Suggestions
Serve in deep ceramic bowls with a generous drizzle of high-quality extra virgin olive oil on top. Pair with a crisp, chilled glass of Galician Albariño or Ribeiro white wine. Accompany with warm gluten-free crusty bread to soak up the flavorful broth. Offer a small bowl of spicy pickled peppers on the side for those who enjoy a hit of acidity and heat. Follow the meal with a simple almond-based Tarta de Santiago for a complete Galician experience.