Caldo Gallego with Collards

Caldo Gallego with Collards
Country of Origin 
Preparation Time 
About This Recipe 

This stew is the regional dish of Galicia. Here, salt pork replaces unto (cured pork lard)


1 cup dried navy beans
2 lb. boneless cured pork shoulder, cut into chunks
1/2 lb. salt pork, cut into chunks
2 Spanish chorizo sausages
2 blood sausages
2 long white potatoes, peeled and cut into 2-inch pieces
4 cups finely chopped collard greens or cabbage
1 tsp. Spanish paprika


1. Soak navy beans in water to cover (by at least 2 inches) overnight. Drain.

2. In a large colander, rinse beans, pork shoulder, salt pork, sausages, and vegetables under cold running water.

3. Place ingredients in a stockpot with 4 cups water. Add paprika and cook over medium heat for 2 hours, occasionally adding water to keep the liquid level up.

4. Remove sausages, cut into 1-inch pieces, and return to soup. Serve hot.

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