Caldo Gallego

Name: Caldo Gallego
Yield: About 12 servings
Cuisine: United States
Ingredients: 1½ teaspoons cuminseeds, crushed Salt and freshly ground black pepper; 1 ham bone; ¼ cup diced cooked smoked ham; 2 quarts water; 2 garlic cloves, finely minced; ½ pound dandelion greens, spinach or romaine lettuce, washed and cut into large pieces; ¼ pound lean salt pork, diced; ½ pound dried chick-peas; 4 small potatoes, peeled and diced; ¼ pound chorizos (Spanish sausages), sliced; 2 tomatoes, peeled and chopped

Preparation info

About
12
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ pound dried chick-peas
¼ pound lean salt pork, diced
¼

Americas
United States
Soup
New York

Method

Cover the chick-peas with water, bring to a boil, drain, and discard the water.
Sauté the salt pork until lightly browned. Add the ham and sausages and cook until all the meats are lightly browned.
Put the chick-peas, tomatoes, garlic, ham bone, water, cuminseeds, and salt and pepper to taste in a large kettle. Add the browned meats.