One pot meal: Caldo Gallego recipe - FOX 10 News | fox10phoenix.com

One pot meal: Caldo Gallego recipe

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After the busy holidays, Chef Michael form Starpointe Café shows you how to make things easy on yourself with a one pot meal.

Starpointe Café At Estrella
17665 Elliott Rd
Goodyear, AZ 85338
623-986-8662
starpointecafe.blogspot.com


The One Pot Meal:

For an easy family meal using left overs from the holidays try making "Caldo Gallego" a Spanish inspired white bean stew popular in Cuba. This dish has Spanish, African and Native American influences.

Recipe:

2 pounds great northern white beans (soaked) canned beans can be substituted

2 pounds smoked ham, or ham hocks or any smoked meat

2 pounds lingucia sausage or any smoked sausage

4 bunches collard greens

2 medium sized yucca roots, also known as Cassava can be found in most Asian or Mexican markets

1 bunch chopped cilantro

½ cup fresh minced garlic

½ table spoon Adobo seasoning

½ table spoon sea salt

½ table spoon fresh ground black pepper



2 large white onions diced

4 stalks of celery diced

4 large carrots diced

4 quarts of water

3 quarts chicken stock, fresh is best but canned will be fine

Preparation Method:

In a large pot add water, the carrots, celery, and one diced onion along with the ham hocks and bring to a boil. Reduce the heat and simmer until the meat is tender and falling off the bone. Remove hocks from the hot water and place in a bowl to cool. When the hocks cool remove the skin and bones. The skin can be diced up and added back to the pot for an extra rich stew.

Strain the vegetables out of the pot and add the chicken stock. Pour the strained water into pot with stock and add the beans. Simmer until the beans are soft. In a separate pot add some water and chopped collard greens. Simmer until soft and tender. Skin the yucca and add to pot with the beans. Dice and add second onion. Add all the dry spices, bring to a boil and then reduce heat to a simmer. When the beans are soft and thickened, strain the collard greens and add to the beans. Grill or brown the lingucia in the oven then slice and add to the finished beans. This recipe will feed 10 to 15 people.

Serving tip:

For true authentic Cuban flavor add a splash of lemon juice and olive oil to the bowl before eating, this will give the Caldo Gallego a wonderful kick of flavor traditionally enjoyed in Cuba.

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