Caldo Gallega

A very flavorful Puerto Rican soup I got from one of my co-workers. It is fast, easy, and most of all delicious! I start it the night before serving by cooking the broth, onions, potatoes, and chorizo. That way the next day after work, all I have to do is add the remaining ingredients and heat through.

Step: 1

Pour the chicken stock into a large pot. Add the onion, ham, chorizo sausage, white beans, potatoes, spinach and garlic. Bring to a boil, then simmer over medium heat for 45 minutes. Serve and enjoy!

Per Serving: 330 calories; protein 20.7g; carbohydrates 24.7g; fat 16.7g; cholesterol 45mg; sodium 947mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked whole , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.