Caldo Gallejo Recipe

Name: Caldo Gallejo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 to 14-ounce package of dried white beans, rinsed, picked over and soaked overnight; 8 ounce length of Chorizo or other spicy sausage; 3 tablespoons pure olive oil; 2 tablespoons butter; 6 cloves garlic, peeled and thinly sliced; 2 scotch bonnet, chilies, stemmed, seeded and minced; 2 poblano chilies, stemmed, seeded and diced medium; 1 cup red onion, minced; 3 quarts chicken stock or water; 1/2 pound beef chuck steak, left in one piece, rubbed with salt and pepper; 1 smoked pork hock or ham bone; 2 bay leaves, broken; Salt and pepper, to taste; 1 red potato, scrubbed and diced into large bite sized pieces; 1 turnip, peeled and diced into large bite sized pieces; 2 cups (packed) collard greens, stems cut out, washed and cut in shreds; More salt and pepper to taste

Servings: persons

1 12 to 14-ounce package of dried white beans, rinsed, picked over and soaked overnight
8 ounce length of Chorizo or other spicy sausage
3 tablespoons pure olive oil
2 tablespoons butter
6 cloves garlic, peeled and thinly sliced
2 scotch bonnet, chilies, stemmed, seeded and minced
2 poblano chilies, stemmed, seeded and diced medium
1 cup red onion, minced
3 quarts chicken stock or water
1/2 pound beef chuck steak, left in one piece, rubbed with salt and pepper
1 smoked pork hock or ham bone
2 bay leaves, broken
Salt and pepper, to taste
1 red potato, scrubbed and diced into large bite sized pieces
1 turnip, peeled and diced into large bite sized pieces
2 cups (packed) collard greens, stems cut out, washed and cut in shreds
More salt and pepper to taste

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

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 12 to 14-ounce package of dried white beans, rinsed, picked over and soaked overnight, 8 ounce length of Chorizo or other spicy sausage, 3 tablespoons pure olive oil, 2 tablespoons butter, and more.

Yes, Caldo Gallejo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caldo Gallejo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions