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Caldo Gallego (Galician Stew)

  • 6 servings
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This is my grandmothers recipe for "Caldo Gallego" which originates from Galicia, Spain. ... sorry my grandmothers does this a bit Cubanized (I like/ love things to be Cubanized though) because we use "Annato Seed Powder" or "Bijol" in most dishes and exclude "saffron" and use tomato often to give either a redish or yellow color to stews most Spanish I noticed won't include "bijol" or "tomato" to give "Caldo Gallego" a color besides white, that and some other stuff you'll see later. None the less this recipe is a great version of "Caldo Gallego" it is my grandmothers version (she is originally from Madrid, Spain and settled in Cuba and now resides in USA). It is flavorful with the right amount of everything and very satisfying. Also if anybody wants to see another good version of the Caldo Gallego done by a good Spanish cook check here: Also if anybody is interested further in Galician cooking check out "La Cocina de Lechuza" (the blog is in Spanish though):


2 cups Cannellini beans ("Alubias Blancas"/ "Judias Blancas")
2-3 small smoked ham hock scored or bone in smoked ham
1 whole square salt pork
2 Spanish Chorizos (Chorizo Español, I used a "El Miño" brand popular among Cubans)
½-1 medium sized square of "Salted Pork" like UNCUT bacon (I can't get "Unto Gallego" here)
1 pork or beef stew meat (optional)
4 small or 2 big russet potatoes
1 large bunch of "Swiss Chard" about 1 lbs. (about 4 cups or so I don't know)
1 whole onion minced
1 whole green bell pepper minced
6 cloves garlic pressed and minced (DONT USE LESS THAN THAT FOR THIS!)
1 large tomato grated on the second smallest part of the grater or 1 8 oz can tomato sauce
1 teaspoon "Bijol" (optional, use only if your not using the tomato so it can still get some color)
1 teaspoon ground cumin
2 teaspoon salt or less to taste (be careful don't over salt te ham, salted pork, and sausage are salty)
Generous amounts of Extra-Virgin Olive Oil

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