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Caldo gallego is the soul of Galician winter cooking, a simple, deeply nourishing soup of white beans, potatoes, turnip greens (grelos), lacón cured pork shoulder, chorizo, and smoked bacon that has sustained Galician families through cold, rainy Atlantic winters for generations. The turnip greens are the heart of the dish, their slight bitterness balancing the rich, smoky pork and the creamy beans in a combination that defines the flavors of Galicia. Like the Asturian fabada, the key is the patience of a long slow simmer that melds the flavors and creates a broth of golden, smoky depth. A bowl of caldo gallego is never rushed, and leftovers only improve with each reheating.
Prep
15 min
Cook
75 min
Total
90 min
Servings
4 srv
Difficulty
Easy
Calories
345 kcal
For 4 serving(s)
Per serving
Soak the dried white beans in cold water overnight; soak the lacón in separate cold water overnight to desalt.
The next day, drain the beans and place in a large pot with the lacón, smoked bacon, and bay leaves; cover with fresh cold water.
Bring to a boil, skim foam thoroughly, then reduce to a gentle simmer and cook for 45 minutes.
Add the sliced chorizo and diced potatoes; continue simmering for 20 minutes.
Roughly chop the turnip greens or cabbage and add to the pot; cook for 15 more minutes until beans and potatoes are completely tender.
Remove the lacón and smoked bacon; slice and return to the soup.
Drizzle with olive oil, adjust salt, and serve in deep bowls with crusty Galician bread.
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