Food Network: Caldo Gallejo

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Caldo Gallejo
Recipe Courtesy of Norman Van Aken

Ingredients
1 12 to 14-ounce package of dried white beans, rinsed, picked over and
soaked overnight
8 ounce length of Chorizo or other spicy sausage
3 tablespoons pure olive oil
2 tablespoons butter
6 cloves garlic, peeled and thinly sliced
2 scotch bonnet, chilies, stemmed, seeded and minced
2 poblano chilies, stemmed, seeded and diced medium
1 cup red onion, minced
3 quarts chicken stock or water
1/2 pound beef chuck steak, left in one piece, rubbed with salt and pepper
1 smoked pork hock or ham bone
2 bay leaves, broken
Salt and pepper, to taste
1 red potato, scrubbed and diced into large bite sized pieces

1 turnip, peeled and diced into large bite sized pieces
2 cups (packed) collard greens, stems cut out, washed and cut in shreds
More salt and pepper to taste

Directions
Heat a large, heavy soup pot on medium heat and add the olive oil. Once
it is warm lay the chorizo sausage in the pan and turn it as necessary to brown. Pierce the sausage
casing and cook until done. Allow to cool a few minutes and then place it in the refrigerator to
firm up.

Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt.
Now add the garlic, chilies and red onion. Allow to cook 7 to 8 minutes, stirring occasionally.

Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock (or bone) and
bay leaves. Turn up the heat and bring it to just under a boil, skimming as necessary. Lower the
heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the
beans stick to the bottom.

When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip and
collards. Cook until the potato is just tender, (about 45 minutes). Cut the chorizo into 1/2-inch
rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup.
Shred the beef apart and add it back to the soup. Season to taste and serve.