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Loading...Caldo Gallego is a rustic, deeply comforting stew from the green, rain-fed region of Galicia in northwestern Spain. Built on white beans, smoked pork, chorizo, and earthy greens, it is the kind of one-pot meal that warms a chilly evening and tastes even better the next day. A finishing drizzle of paprika-infused olive oil gives it the signature ruby-red gloss and smoky aroma that defines this humble classic.
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 430 kcalCalories
- 20 gFat
- 6 gSaturated Fat
- 38 gCarbs
- 9 gFiber
- 26 gProtein
- 820 mgSodium
- 920 mgPotassium
- 135 mgCalcium
- 5 mgIron
- 32 mgVitamin C
- 175 mcgVitamin A
Ingredients
For the stew
- 1 cup dried cannellini or Great Northern beans, soaked overnight and drained
- 8 oz smoked pork shoulder (lacón) or thick-cut bacon
- 6 oz dry-cured Spanish chorizo, casing removed
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 8 oz turnip greens or collard greens, tough stems removed and leaves chopped
- 1 bay leaf
- 6 cups water
- 1 tsp kosher salt, plus more to taste
For the finishing oil
- 3 tbsp extra-virgin olive oil
- 1 tsp sweet Spanish paprika (pimentón dulce)
- Pinch of salt
Directions
- Combine the soaked beans, smoked pork shoulder, bay leaf, and 6 cups of water in a heavy pot. Bring to a boil over high heat, skim any foam, then reduce to a gentle simmer. Partially cover and cook for 60 minutes, until the beans are almost tender.
- While the beans cook, place the chorizo in a small saucepan, cover with water, and simmer for 10 minutes. Drain and slice into 1/2-inch rounds; set aside. This pre-cooking step removes excess fat while keeping the chorizo flavorful.
- Add the diced onion and cubed potatoes to the bean pot and simmer uncovered for 20 minutes, until the potatoes are fork-tender and the broth has thickened slightly.
- Stir in the chopped greens and the reserved chorizo slices. Cook for 8-10 minutes more, until the greens are wilted and silky. Season with salt to taste.
- Meanwhile, make the finishing oil: warm the olive oil in a small skillet over low heat, add the minced garlic, and cook gently for 1 minute until fragrant. Off the heat, stir in the paprika and a pinch of salt (do not let the oil get too hot or the paprika will burn).
- Lift the smoked pork shoulder out of the pot, slice it into thick pieces, and return it to the stew. Discard the bay leaf.
- Ladle the stew into warm bowls, making sure each portion gets beans, greens, potatoes, and slices of both meats. Spoon the garlic-paprika oil over the top and serve immediately with crusty bread.
Cook’s Notes
- Traditional grelos (turnip greens) give the most authentic flavor, but collards, kale, or even Swiss chard are excellent substitutes.
- Do not skip the warm paprika-oil finish; it is the signature flourish that defines Caldo Gallego and ties every flavor together.
- For the most authentic result, seek out lacón (cured pork shoulder) and a dry, cured Spanish chorizo rather than fresh or Mexican-style links.
- The stew tastes even better on the second day once the beans have fully absorbed the smoky broth, so plan ahead if you can.
- Serve with a thick slice of pan de pueblo or rustic country bread to mop up every drop of the savory broth.
