Caldo Gallego
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 272.8
- Total Fat: 8.2 g
- Cholesterol: 42.0 mg
- Sodium: 948.5 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 9.9 g
- Protein: 22.9 g
View full nutritional breakdown of Caldo Gallego calories by ingredient
Introduction
My husband just came back from hiking the Camino de Santiago in Spain. He told me he ate this every chance he got while he was there and asked me to make it here. The original recipe used Turnip greens instead of Kale but I find Kale easier to find. Everything else is copied from the recipe. I am putting it in here for nutritional purposes.Here's the link to the original: http://sanpasqualskitchen.com/caldo-galleg
o-galician-broth/ My husband just came back from hiking the Camino de Santiago in Spain. He told me he ate this every chance he got while he was there and asked me to make it here. The original recipe used Turnip greens instead of Kale but I find Kale easier to find. Everything else is copied from the recipe. I am putting it in here for nutritional purposes.
Here's the link to the original: http://sanpasqualskitchen.com/caldo-galleg
o-galician-broth/
Number of Servings: 6
Ingredients
-
1.5 cup Beans-Great Northern, white (GV) dry (by ZILLAHR)
1 serving Smoked ham hock (by GUESTHOLLOW)
.5 tbsp Salt
1.5 tsp Paprika
.25 tsp Pepper, black
2 cup diced Potato, raw
3.5 cup, chopped Kale
185 gram(s) Sausage, Chorizo, PC Spanish Mild (by 38HEATHERS)
8.5 cup (8 fl oz) Water, tap
Directions
Soak the beans overnight in cold water.
Rinse beans then add them back to the pot with the pork.
Cover with 8 1/2 cups of water and season them with the salt, pepper and paprika.
Bring to a boil, then turn down heat and simmer 1 hour covered. (Skim off foam)
Remove the pork bones from the broth and add the potatoes, kale, and chorizo.
If you like, pull the meat off the bones and add back to the pot.
Return the pot to a simmer and cook for 30 more minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WTRAKES.
Rinse beans then add them back to the pot with the pork.
Cover with 8 1/2 cups of water and season them with the salt, pepper and paprika.
Bring to a boil, then turn down heat and simmer 1 hour covered. (Skim off foam)
Remove the pork bones from the broth and add the potatoes, kale, and chorizo.
If you like, pull the meat off the bones and add back to the pot.
Return the pot to a simmer and cook for 30 more minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WTRAKES.