1/2 kilo beef kenchi (boneless shank), cut into cubes
1 meaty ham bone
1/4 kilo white beans
1/2 chicken, cut into serving pieces
1 piece Chorizo de Bilbao, sliced
5 medium potatoes, diced
2 radishes, diced (optional)
1 & 1/2 cups cooked garbanzos
1/4 kilo cabbage, shredded
1 cup olive oil
How to cook Caldo Gallego Filipino
- Soak the beans in water overnight.
- In a large casserole, put in meat, ham bone and beans. Add water to cover by about 2 inches. Bring to a boil, lower heat and simmer.
- When meat is almost tender, add the chicken. If the soup seems to be too thick, add hot water.
- When the chicken is nearly done, add the chorizo, potatoes, radish, garbanzos and cabbage. Continue cooking until the potatoes are tender. Add the olive oil or serve on the table.