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

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

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.

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Caldo Gallego

Ingredients

Method

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