Caldo Gallego

1. 1

   Combine the smoked pork, potatoes, collard greens, dry beans, salt pork and water in a large stock pot.

2. 2

   Bring to a boil, then reduce heat, cover and simmer 1 1/2 hours until beans are tender. Remove the pork shank from the pot and remove the meat from the bones.

3. 3

   Dice the meat and return to the pot.

4. 4

   Wash the unto to remove salt.

5. 5

   Dice.

6. 6

   Heat the olive oil in a heavy skillet and fry the diced unto until it melts; remove any unto that does not melt and discard.

* Per serving · 4 servings · Values may vary.

No additional tips available.