Galician Broth (Caldo Gallego)

Ingredients

Serves 4

• bean7 oz
• cured pork shoulder14 oz
• pork rib11 oz
• pork lard1.75 oz
• turnip greens1 lb
• potato1.25 lb
• salt1 tsp

Method

1. 1

   The night before, soak the beans in plenty of cold water. If the pork shoulder and pork rib are salty, soak them too for 12-24 hours, changing the water a couple of times.

2. 2

   In a large pot, put the pork shoulder, pork rib and lard covered with about 3 liters of water. Bring to a boil and skim off the foam.

3. 3

   Add the drained beans and cook gently, covered, for 1 hour 30 minutes, until the beans are almost tender. If needed, add a splash of cold water to 'scare' them.

4. 4

   Meanwhile, wash the turnip greens well, discard the toughest stems and chop.

5. 5

   Peel the potato and snap it into medium chunks so it releases starch and thickens the broth.

6. 6

   Remove the pork shoulder and rib, add the potato and greens to the pot and cook 30 more minutes over medium heat.

7. 7

   Shred the meat from the shoulder and rib, discarding bones and fat, and return it to the pot.

8. 8

   Taste and adjust the salt. Let the broth rest 10 minutes off the heat before serving piping hot.