Recipe(tried): Roasting a Pernil de Cerdo and Caldo Gallego (crock pot)

Dearest Elma: Here is a repost of two more recipes, not exactly Puerto Rican.

1-Roasting a Pernil de Cerdo
2-Caldo Gallego

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RECIPE(TRIED): CALDO GALLEGO (GALICIAN STEW)
Board: What's For Dinner? at Recipelink.com
From: Gladys/PR 11-26-2004

Dearest June: I never imagined I would use my 7 quart oval Slow Cooker so much. It is the perfect size for entertaining or for cooking for a group of family members. I particularly enjoy using it instead of an oven, for big cuts of meat, like the beef eye round roast, the pork shoulder or the pot roast, etc...I have & frequently use a Hamilton Beach 7 quart Oval Mealmaker Slow Cooker. I recently ordered an from , but I had not received it yet.

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ROASTING BIG CUTS OF MEAT:

There is an almost standard process for doing the roasting.

I score the surface of the meat with small slits.

Using a mortar and pestle or a processor I mash or ground a few garlic cloves, some crushed dry oregano (about 1 tsp), salt & pepper to taste and about 3 tbsp. olive oil, into a paste-sometimes I add 1 tbsp. Balsamic Vinegar too. I rub the garlic paste (ADOBO) over all the piece of beef or pork or veal, trying to put Adobo in the incisions in order that the flavor of the Adobo will marinate the beef. Usually I do this process the night before. Then I cover the beef with plastic wrap or I cover it with a plastic bag. I let it overnight in the refrigerator.

Next morning, I cover the bottom and sides of the Oval Cooker with PAM or olive oil. I slice a big onion and I put it covering the bottom of the cooker. I place the beef (with the marinade) over the sliced onion and add about 1/4 cup of broth or white wine (if you are following a particular recipe with more ingredients, that is the time to add them).

I put the temperature in high, and I cover carefully the Cooker. I left it undisturbed for about 2 hours. After 2 hours I check the beef and if necessary I lower the temperature to low and add a tbsp of more broth (only if necessary). After about 1 more hour, the beef will be so juicy and soft, ready to fall off the bone. Then I will change the controls to Keep Warm until serving time.

The above recipe is the one I use also for the pork shoulder. It can be from 5 lbs. up to 9 or 10 lbs. I leave a small amount of fat covering the pork because it adds a wonderful dimension & complexity to its flavor.

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Here is the recipe for the Galician Stew:

CALDO GALLEGO (GALICIAN STEW)
Serves 6 or more as an appetizer

1 lb cannellini or small white beans, rinsed & left overnight with water covering them (about 1 inch of water over the soaked beans). Discard the soaking water when adding the beans to the crockpot)
1 bay leaf
1 tbsp olive oil (or to taste)
1 lb. pork short ribs
1/2 lb of Spanish chorizo sausage (2 links of sausage or more, to taste)
1 1/2 lb or so ham hock
1 medium onion, chopped very well
2 garlic cloves well chopped (or more if you like)
2 Idaho potatoes, peeled & cut into small chunks
Salt & Pepper to taste
1 lb collard greens, washed & coarsely chopped
1/2 small head cabbage, chopped coarsely
1/4 cup chopped cilantrillo

In the 7 quart oval cooker add the beans, the bay leaf, olive oil & short ribs, chorizo sausage & ham hock with water or stock to cover (about 6 cups of liquid of preference)in high temperature. After two hours check to see if the beans are already semi soft (meat will be already soft, falling from the bone). If necessary, add more stock or water (just 1/2 cup at a time).

If the beans are almost ready, add all the other ingredients and lower the heat to LOW. After about 1 1/2 hours check to see if the delicious stew is ready. Continue cooking until everything is soft and a delicious aroma invites tasting.

You can serve the stew by itself, as an entree or in small dishes, as an appetizer.