MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Puerto Rican Caldo Gallego
 Categories: Chilies, Sausage, Caribbean, Beans, Ham
      Yield: 6 Servings

    1/2 lb Dried white beans; soaked
           -overnight, and drained
      1 lb Chicken thighs
    1/2 lb Spanish or Mexican chorizo
           -sausage; cut into
           -1/2" pieces
    1/2 lb Ham; chopped
    1/4 lb Salt pork; diced
      1 md Yellow onion; peeled,chopped
      3 cl Garlic; peeled and chopped
      2 ts Worcestershire sauce
           Tabasco sauce; to taste
  2 1/2 qt Water
    1/2 lb Potatoes; peeled, quartered,
           -sliced
    1/2 lb Green cabbage; sliced thin
      2 c  Kale; tough stems removed,
           -sliced thin
    1/2 lb Turnips; peeled, quartered,
           -sliced
           S&P
           Fresh dill; chopped,
           -for garnish (optional)

  Place the drained beans, chicken, chorizo, ham, salt pork, onion,
  garlic, Worcestershire sauce, Tabasco sauce and water in a 6- to
  8-quart soup pot. Bring to a boil, then turn down to a simmer.
  Cook, covered, for 45 minutes. Remove the chicken pieces from the
  pot and debone. Set the meat aside and discard the bones. Add the
  remaining ingredients except the salt, pepper and chicken to the
  pot. Simmer, covered, for 25 minutes, then add salt and pepper.
  Return the chicken meat to the pot and simmer for a few more
  minutes. Top with the optional dill.

  Recipe Source: The Frugal Gourmet by Jeff Smith

  Formatted by Joe Comiskey

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