Caldo Gallego

 (Makes 4 to 6 servings) 

INGREDIENTS

2 tbsp. olive oil

3/4 lb. chorizo sausage, sliced

1 large onion, diced

8 cups chicken broth

3 potatoes, cubed

1 ham hock

1/2 lb. smoked ham, diced

1 small bunch kale, stems removed, torn into bite-size pieces

Salt

1 packet sazón seasoning without annatto (such as Goya brand)

1 can (15 oz.) white beans, drained and rinsed

1 dash sherry vinegar

Freshly ground black pepper

PREPARATION

In large pot over medium-high heat, heat olive oil. Add chorizo and cook about 5 minutes, until browned, then remove and set aside. Add onion to pot and cook about 5 minutes, until softened. Add broth, cooked chorizo, potatoes, ham hock, ham, kale, pinch of salt and sazón. Bring to boil, reduce heat and let simmer, partially covered, 25 minutes. Add beans and vinegar; simmer another 10 to 15 minutes. Remove ham hock and add salt and pepper, to taste.