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1
Heat a large, heavy soup pot on medium heat and add the olive oil.
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2
Once it is warm lay the chorizo sausage in the pan and turn it as necessary to brown.
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3
Pierce the sausage casing and cook until done.
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4
Allow to cool a few minutes and then place it in the refrigerator to firm up.
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5
Now working in the same soup pot add the butter.
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6
Heat on medium heat and allow the butter to melt.
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7
Now add the garlic, chilies and red onion.
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8
Allow to cook 7 to 8 minutes, stirring occasionally.
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9
Drain the soaking beans and add them to the pan.
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10
Stir well.
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11
Add the stock, the hock (or bone) and bay leaves.
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12
Turn up the heat and bring it to just under a boil, skimming as necessary.
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13
Lower the heat to low and add the beef chuck.
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14
Do not cover.
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15
Stir occasionally, taking care to not let the beans stick to the bottom.
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16
When the beans are almost tender, season them with salt and pepper.
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17
Now add the potato, turnip and collards.
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18
Cook until the potato is just tender, (about 45 minutes).
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19
Cut the chorizo into 1/2-inch rounds and add it to the soup.
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20
Remove the beef and allow it to cool on a plate.
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21
Turn off the soup.
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22
Shred the beef apart and add it back to the soup.
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23
Season to taste and serve.
