Name: Puerto Rican Caldo Gallego
Ingredients: 1/2 lb Dried white beans; soaked overnight,; And drained; 1 lb Chicken thighs; 1/2 lb Spanish or Mexican chorizo sausage; cut into 1/2" pieces; 1/2 lb Ham; chopped; 1/4 lb Salt pork; diced; 1 md Yellow onion; peeled and chopped; 3 Garlic cloves; peeled and chopped; 2 ts Worcestershire sauce; Tabasco sauce; few dashes to taste; 2 1/2 qt Water; 1/2 lb Potatoes; peeled, quartered,; And sliced; 1/2 lb Green cabbage; sliced thin; 2 c Kale; tough stems removed,; And sliced thin; 1/2 lb Turnips; peeled, quartered,; And sliced; Salt; to taste; Freshly-ground black pepper; to taste; Chopped fresh dill for garnish; (optional)

All this that we here [in hell] suffer is through you. You should have taught us the things of God, and did not. You should have restrained us from sin and corrected us, and you did not. You were the means of our original corruption and guiltiness, and yet you never showed any competent care that we might be delivered from it. Woe unto us that we had such carnal and careless parents; and woe unto you that had no more compassion and pity to prevent the everlasting misery of your own children.

Richard Mather

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Puerto Rican	Frugal03	6	servings

INGREDIENTS

1/2	lb	Dried white beans; soaked overnight,
		And drained
1	lb	Chicken thighs
1/2	lb	Spanish or Mexican chorizo sausage; cut into 1/2" pieces
1/2	lb	Ham; chopped
1/4	lb	Salt pork; diced
1	md	Yellow onion; peeled and chopped
3		Garlic cloves; peeled and chopped
2	ts	Worcestershire sauce
		Tabasco sauce; few dashes to taste
2 1/2	qt	Water
1/2	lb	Potatoes; peeled, quartered,
		And sliced
1/2	lb	Green cabbage; sliced thin
2	c	Kale; tough stems removed,
		And sliced thin
1/2	lb	Turnips; peeled, quartered,
		And sliced
		Salt; to taste
		Freshly-ground black pepper; to taste
		Chopped fresh dill for garnish; (optional)

INSTRUCTIONS

Place the drained beans, chicken, chorizo, ham, salt pork, onion, garlic,
Worcestershire sauce, Tabasco sauce and water in a 6- to 8-quart soup pot.
Bring to a boil, then turn down to a simmer. Cook, covered, for 45 minutes.
Remove the chicken pieces from the pot and debone. Set the meat aside and
discard the bones. Add the remaining ingredients except the salt, pepper
and chicken to the pot. Simmer, covered, for 25 minutes, then add salt and
pepper. Return the chicken meat to the pot and simmer for a few more
minutes. Top with the optional dill. This recipe serves 6 to 8.
Comments: This spicy, hearty soup is a gift to the island by the Spanish.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-23-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-06-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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