Spanish Caldo Gallego

• 1/2 lb. dry white beans
• 1 lb. chicken thighs
• 1/2 lb. chorizo (Spanish or Mexican), cut 1/2-inch pieces
• 1/2 lb. smoked ham, cut 1/2-inch dice
• 1/4 lb. salt pork, chopped
• 1 medium onion, chopped
• 3 garlic cloves, crushed
• 2 tsp. Worcestershire sauce
• 2 drops Tabasco sauce
• 1/2 lb. potatoes, peeled, quartered and sliced
• 1/2 lb. cabbage, thinly sliced
• 3 c. kale, tough stems removed and thinly sliced
• 1/2 lb. turnips, peeled, quartered and sliced
• freshly ground black pepper to taste
• salt to taste

1. Soak the dried white beans overnight in water.
2. Drain well.
3. In an 8-quart stockpot, place 2 1/2 cups water, soaked beans, chicken thighs, chorizo, ham, salt pork, onion, garlic, Tabasco and Worcestershire sauce.
4. Simmer all, covered, for 45 minutes, or until the chicken is tender.
5. Remove the chicken from the pot. Debone the chicken.
6. Chop the meat and reserve.

white beans, chicken thighs, chorizo, ham, salt pork, onion, garlic, worcestershire sauce, tabasco sauce, potatoes, cabbage, kale, freshly ground black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1768 (may not work)