Caldo Gallego Ii Recipe

Put the ham, veal, bacon, pork sausage, and stewing chicken in an earthenware pot, cover with cold water, put on lid, season, and simmer as slowly as possible for 4 hours.
An hour after putting on the meat, place the white beans in a second pot, pour in cold water to the level of the beans, and add 4 more cups of water.
Simmer the beans slowly until almost tender, then add the cabbage, turnips, turnip tops, potatoes, onion, and the whole chorizo (or pepperoni) sausage.
Continue simmering slowly, adding boiling water if necessary to keep food covered.
When the vegetables are almost cooked, combine the vegetables and their broth with the meat, season to taste, and let it all simmer together another half hour.
Serve the liquid first as a soup, followed by the meat, pork sausage, bacon, and chicken cut into serving pieces on one platter, accompanied by the vegetables on a second platter with the chorizo.
While the Caldo Gallego uses white beans, chick-peas are the foundation of the cocidos of central Spain.
Even there, each region has its variations.
The Cocido Andaluz uses beef, pork, sausages, squash, green beans, and a seasoning of garlic, saffron, and pepper crushed together in a mortar.
The Olla of Cordoba has only chick-peas, bacon, and cabbage, cooked just enough to be tender.
The Cocido Madrilefio is a hearty dish, suited to the cold, dry winters of Madrid.