Caldo Gallego Ii Recipe

• 1/2 lb Smoked ham
• 1/2 lb Cured, unsmoked ham
• 1 lb Veal
• 1/4 lb Lean smoked bacon or possibly salt pork in one thick slice
• 1 x Pork sausage
• 1/4 x Stewing chicken optional
• 1 c. Dry white beans
• 1/2 med White cabbage head minced coarsely
• 4 x Turnips cut in two a few tender Turnip greens
• 1 lb Potatoes cut in quarters
• 1/2 med Onion sliced
• 1/2 x Chorizo (or possibly pepperoni) sausage Salt and pepper to taste

1. Put the ham, veal, bacon, pork sausage, and stewing chicken in an earthenware pot, cover with cool water, season, put on lid, and simmer as slowly as possible for 4 hrs.
2. An hour after putting on the meat, place the white beans in a second pot, pour in cool water to the level of the beans, and add in 4 more c. of water.
3. Simmer the beans slowly till almost tender, then add in the cabbage, turnips, turnip tops, potatoes, onion, and the whole chorizo (or possibly pepperoni) sausage.
4. Continue simmering slowly, adding boiling water if necessary to keep food covered.
5. When the vegetables are almost cooked, combine the vegetables and their broth with the meat, season to taste, and let it all simmer together another half hour.
6. Serve the liquid first as a soup, followed by the meat, pork sausage, bacon, and chicken cut into serving pcs on one platter, accompanied by the vegetables on a second platter with the chorizo.
7. Comments: This is a bourgeois version of the 'caldo' and makes a hearty two-course meal.
8. It is sometimes referred to as a "Pote" Gallego to distinguish it from the humbler 'caldo', but I have it on authority which 'pote' is a Madrid term; Galicians refer to this version as Caldo Gallego.

ham, ham, veal, bacon, sausage, chicken, white beans, white cabbage, greens, potatoes, onion, chorizo

Taken from cookeatshare.com/recipes/caldo-gallego-ii-97810 (may not work)