Caldo Gallego (Galician Broth)
Caldo Gallego (Galician Broth)
Ingredients
For the Broth Base
- 1 pound great northern beans, rinsed
- 1 1/2 pounds smoked ham hock
- 7 cups water or chicken broth
- 1 bay leaf
For the Flavor Base
- 4 links Spanish chorizo, sliced
- 1 tablespoon olive oil, as needed
- 1 onion, medium, diced
- 4 garlic cloves, minced
- 1 teaspoon paprika
For the Vegetables
- 1 russet potatoes, to 2, diced
- 1 bunch kale, large, chopped
To Taste
- 1 salt, to taste
- 1 black pepper, to taste
Instructions
- 1
Add the rinsed great northern beans, smoked ham hock, water or chicken broth, and bay leaf to a pressure cooker.
⏱️ 5 min
- 2
Close the pressure cooker and pressure cook for 45 minutes on high pressure.
⏱️ 45 min
- 3
Once cooked, let the pressure naturally release from the cooker. This will take approximately 10-15 minutes.
⏱️ 15 min
- 4
Carefully remove the ham hock and bay leaf from the pot.
⏱️ 2 min
- 5
Shred the meat from the ham hock, discarding any bones or excess fat. Set aside.
⏱️ 5 min
- 6
In a separate pan, add a little bit of olive oil (about 1 tablespoon) over medium heat.
⏱️ 1 min
- 7
Add the sliced Spanish chorizo to the pan and sauté until browned, about 3-5 minutes.
⏱️ 5 min
- 8
Add the diced onion and minced garlic cloves to the pan with the chorizo. Sauté until the onion is softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 9
Stir in the paprika and cook for 1 minute more until fragrant.
⏱️ 1 min
- 10
Add the sautéed chorizo, onion, garlic, and paprika mixture to the beans in the pressure cooker.
⏱️ 2 min
- 11
Add the shredded ham hock meat, diced russet potatoes, and chopped kale to the pressure cooker.
⏱️ 3 min
- 12
Stir all the ingredients together to combine. Cover the pot (either the pressure cooker or transfer to a large pot if preferred) and let it simmer for 20 minutes or until the potatoes are tender.
⏱️ 20 min
- 13
Season the Caldo Gallego with salt and pepper to taste.
⏱️ 1 min
- 14
Stir once more before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Caldo Gallego (Galician Broth)
For the Broth Base
- 1 pound great northern beans, rinsed
- 1 1/2 pounds smoked ham hock
- 7 cups water or chicken broth
- 1 bay leaf
For the Flavor Base
- 4 links Spanish chorizo, sliced
- 1 tablespoon olive oil, as needed
- 1 onion, medium, diced
- 4 garlic cloves, minced
- 1 teaspoon paprika
For the Vegetables
- 1 russet potatoes, to 2, diced
- 1 bunch kale, large, chopped
To Taste
- 1 salt, to taste
- 1 black pepper, to taste
Instructions
- 1
Add the rinsed great northern beans, smoked ham hock, water or chicken broth, and bay leaf to a pressure cooker.
⏱️ 5 min - 2
Close the pressure cooker and pressure cook for 45 minutes on high pressure.
⏱️ 45 min - 3
Once cooked, let the pressure naturally release from the cooker. This will take approximately 10-15 minutes.
⏱️ 15 min - 4
Carefully remove the ham hock and bay leaf from the pot.
⏱️ 2 min - 5
Shred the meat from the ham hock, discarding any bones or excess fat. Set aside.
⏱️ 5 min - 6
In a separate pan, add a little bit of olive oil (about 1 tablespoon) over medium heat.
⏱️ 1 min - 7
Add the sliced Spanish chorizo to the pan and sauté until browned, about 3-5 minutes.
⏱️ 5 min - 8
Add the diced onion and minced garlic cloves to the pan with the chorizo. Sauté until the onion is softened and translucent, about 5-7 minutes.
⏱️ 7 min - 9
Stir in the paprika and cook for 1 minute more until fragrant.
⏱️ 1 min - 10
Add the sautéed chorizo, onion, garlic, and paprika mixture to the beans in the pressure cooker.
⏱️ 2 min - 11
Add the shredded ham hock meat, diced russet potatoes, and chopped kale to the pressure cooker.
⏱️ 3 min - 12
Stir all the ingredients together to combine. Cover the pot (either the pressure cooker or transfer to a large pot if preferred) and let it simmer for 20 minutes or until the potatoes are tender.
⏱️ 20 min - 13
Season the Caldo Gallego with salt and pepper to taste.
⏱️ 1 min - 14
Stir once more before serving hot.
⏱️ 1 min