Making Caldo Gallego in my Instant Pot (Perfect Snow Day Soup)
Growing Up on snowy or sick days there was only one thing that would make us feel better, Caldo Gallego. Traditionally from northern Spain this soup translates to Galician Broth and made its way to Latin America through colonization and eventually my tummy. Whether you prefer it more brothy or let it thicken up into a stew the end result is mouth watering comfort food.
2 tablespoons olive oil
2 onion, minced
8 cloves garlic, minced
2 Spanish chorizo links, sliced
Salted Pigs Feet, rinsed (or smoked Ham or Bacon)
2 potatoes, peeled and diced
6 cups stock
2 (15 ounce) cans white beans
3 cups chopped greens (turnip, collards or kale)
Step 1
Heat olive oil in a stockpot over medium heat. Cook and stir chorizo in the hot oil until rendered 5 minutes.
Step 2
Stir onion into chorizo and cook until translucent, 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Mix potatoes, pig feet beans and greens into chorizo mixture; pour in stock.
Step 3
Making sure youre not above Max line close and secure your Instant Pot lid.
Pressure cook on High for 30 minutes and then let it naturally vent for 20 min before manually venting and carefully removing your lid. Serve and Enjoy!
Cooking with Chef Bryan - Spanish Bean Soup
RECIPE:
Caldo Verde - Portuguese Sausage Kale Soup - Food Wishes
Learn how to make Caldo Verde, an amazingly delicious Portuguese sausage, kale, and potato soup! This is comfort food at its finest. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this simple, inexpensive, and nutritious soup!
Cooking with Basic Pantry Staples | WHITE BEAN & POTATO STEW Recipe
EPISODE #392 - How to Make a White Bean & Potato Stew using basic Staple pantry Ingredients.
FULL RECIPE HERE:
GET THE EXTRA VIRGIN OLIVE OIL I USED HERE:
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Aaron Sanchez Makes Caldo Gallegos of White Bean, Chorizo, and Swiss Chard
Chef Aaron Sanchez shares his recipe for Caldo Gallegos of White Bean, Chorizo, and Swiss Chard
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Caldo Gallegos - Chef Remy Cooks!
Chef Remy shows how to make Caldo Gallegos from scratch using chorizo, escarole, potato, salt pork, and cumin. Caldo de Gallegos, originally from Spain, is a favorite Cuban soup served in most fine Cuban restaurants in South Florida. Warm up to this wonderful soup containing Great Northern Beans, Chorizo, and Escarole, among other Spanish accent ingredients. The video does show how to soak dry beans but you may substitute canned beans. Chorizo is a Spanish sausage found in most grocery stores nowadays. It is an important part of the recipe and may be cut in wedges as shown in the video. You may have to partially freeze the chorizo in order to make the cuts properly.
INGREDIENTS:
1 lb dry great northern beans 2 medium potatoes
6 cloves garlic, minced 1 medium onion, diced
2 bay leaves 1 tsp. cumin
¼ tsp ground black pepper ½ tsp. salt
2 oz. chorizo, wedge cut escarole leaves
¼ tsp dried parsley 2 oz. salt pork
14 oz. can chicken broth 1 qt. water
METHOD: Soak one pound of dried Great Northern Beans overnight, then drain, or follow the instructions on the package to obtain a Quick Soak. Or use canned beans. Dice cut salt pork, and add to Dutch oven over low heat to render fat slowly. When done, add diced onion and minced garlic. Stir for one minute, then add bay leaves, salt and pepper, and cumin. Stir and cook for about five minutes until onion is soft but avoid browning. Add beans to coat with spices and onion garlic mixture. Add chicken broth and one quart of water. Bring to a boil. Reduce heat to obtain a low simmer, stir, then cover. Occasionally check for doneness which should take about two hours. When beans are done, add potatoes which have been peeled and cut in large chunks as seen in video. Cook over low heat until done. Add escarole leaves which have been cut in strips as shown in video. Cook for another five minutes. Serve hot in large soup bowls with lime wedges on the side.