Easiest Way to Make Caldo De Pollo Powder

Caldo Gallego

I think it turned out great.

Recipe Summary Caldo Gallego

During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.

Ingredients | Caldo De Pollo Powder

2 tablespoons olive oil

1 onion, minced

8 cloves garlic, minced

2 Spanish chorizo links, sliced

2 thick slices smoked ham, diced, or more to taste

3 potatoes, peeled and diced

2 turnips, peeled and diced

8 cups chicken stock

1 (15 ounce) can white cannellini beans

3 cups chopped turnip greens

Directions

Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.

Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.

Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

Substitute 1 smoked sausage, such as Polish Kielbasa, for 1 chorizo, if desired.

Kale, chard, or any dark leafy vegetable (besides spinach) can be substituted for the turnip greens.

Ham hock can be used in place of smoked ham.

Info | Caldo De Pollo Powder

prep: 15 mins cook: 35 mins total: 50 mins Servings: 8 Yield: 8 servings

TAG : Caldo Gallego

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