Here’s one of my favorite soups of all time! Caldo Gallego (Gallician soup). This dish spawns from many visits, my family and I have made to a little Cuban restaurant in North Bergen NJ. Gilberto’s is a non-pretentious, straight forward cozy spot, with an amazing array of dishes and a fantastic wait staff (3-4 waitresses). Their caldo Gallego is by far one the best, if not the best one I have tasted. My family and I always look forward to swinging by the restaurant for a nice meal, with exceptional people that always go above and beyond to make sure you’re taking care of. Simple and straight forward, Enjoy!
- 1 LB of white beans or two 12 oz. cans of Goya white beans.*
- 1 LB of smoked ham(Smithfield smoked pork butt) diced.
- 2 Smoked pork ham hocks.
- 3 Bay leaves.
- 1/2 Tsp of black pepper.
- 4 Spanish style chorizos ( cut into 1/2 inch slices).
- 2 Garlic cloves (crushed).
- 5 Small white diced potatoes.
*If using fresh beans, you’ll need to soak them over night in cold water. If using canned beans (which i used for this recipe) then no need for soaking.
In a large pot combine the 3 cans of beans with liquid along with 4 cans of water (use the bean can). Add the smoked ham, bay leaves, garlic and ham hocks. Bring to a boil and then reduce to simmer for about an hour and a half. Add the potatoes and chorizo along with the black pepper and garlic and cook until the potatoes are done. Remove the ham hocks and cut away the meat and add back to the soup. Cook for another 10 minutes. Remove from heat and allow to cool for at least 15 minutes to allow the flavors to marry and intensify. Add salt if needed though I did not add any and it was not necessary. Serve in soup bowls (add avocado slices for added flavor) and Enjoy!.