Galician Pork and Bean Stew with Greens (Caldo Gallego)

Caldo gallego, a hearty and nourishing brothy stew, originates from the rugged hills and mountains of northern Spain. This regional dish showcases the flavors and ingredients that define Galicia’s traditional cuisine, with cured pork, white beans, root vegetables, and greens taking center stage.

The essence of caldo gallego lies in its simplicity and reliance on natural ingredients. This stew, often enjoyed during cold winters, offers warmth and sustenance, sustaining the local population through the harshest seasons.

While the exact composition of caldo gallego can vary from household to household and season to season, the core elements remain consistent. Earthy white beans, sturdy root vegetables, and a flavorful broth are the foundation of this dish. The combination of ingredients creates a harmonious blend of textures and flavors, providing a deeply satisfying and nourishing experience.

Traditionally, caldo gallego is served in courses, with the broth strained and savored as an appetizer, followed by the meats, beans, and vegetables served separately. However, in modern times, it is more common to enjoy this stew in one hearty bowl, savoring the complex flavors and comforting warmth it offers.

Prepare a pot of caldo gallego, and allow yourself to be transported to the rocky hills of northern Spain, savoring the rich flavors and wholesome ingredients that have defined this traditional dish for generations.

INGREDIENTS:

• 1 cup dried white beans, such as cannellini or great Northern beans, picked over and rinsed well
• ¼ teaspoon baking soda
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 yellow onion, peeled and chopped
• 1 smoked ham hock, about 1 pound
• 2 bay leaves
• 8 cups water
• 8 ounces Spanish chorizo, sliced into rounds ¼ inch thick
• 1 pound potatoes, peeled and chopped into 1-inch cubes
• 1 pound turnips, peeled and chopped into ½-inch cubes, greens reserved
• Finely ground sea salt
• Olive oil, for drizzling (optional)

INSTRUCTIONS:

1. Dump the beans into a mixing bowl and pour enough water into the bowl to cover the beans by 1 inch. Stir in the baking soda, cover the bowl loosely with a kitchen towel, and let the beans soak for at least 8 and up to 24 hours. Drain them and rinse well.
2. Warm the olive oil in a Dutch oven over medium-high heat. Toss in the garlic and onion, sautéing in the hot oil until they release their aroma, about 6 minutes. Add the ham hock to the pot, searing on each side. Turn the heat down to medium-low.
3. Dump the soaked beans into the pot and then drop in the bay leaves. Pour in the water, cover the pot, and let it simmer for 2 hours, or until the meat easily pulls away from the bone and the beans are tender.
4. Once the ham hock and beans simmer into a lovely, rich broth, drop in the chorizo and potatoes. Continue stewing the meats, beans, and potatoes together for 20 minutes more, or until tender.
5. Drop the turnip cubes into the pot. Set the reserved turnip greens on your cutting board. Trim off any tough stems and discard them, and then chop the remaining greens coarsely. Stir the greens into the stew and continue cooking, covered, for 5 to 10 minutes more, or until the greens are tender.
6. Turn off the heat. Remove the ham hock from the pot with a pair of tongs. Pull off and shred any meat that adheres to the bone with a fork. Return the meat to the pot and discard the bone. Season the stew with salt to taste.
7. Ladle the soup into bowls and serve warm, with additional olive oil sprinkled on top.