Ingredients:

  • 5 kg (3.3 lb) Smoked Ham Hock (or gammon joint)
  • 5 L (14 cups) Cold Water
  • 1 large Yellow Onion, roughly chopped
  • 3 cloves Garlic, smashed
  • 2 large Bay Leaves
  • 1 tbsp (15 ml) Whole Black Peppercorns
  • 1 tsp (5g) Coarse Sea Salt (use less if hock is very salty)
  • 1 tbsp (15 ml) Extra Virgin Olive Oil
  • 250 g (9 oz) Portuguese Chouriço, sliced into thick half-moons
  • 1 kg (2.2 lb) Floury Potatoes (e.g., Maris Piper or Russet), peeled and diced into 2.5 cm (1 inch) cubes
  • 400 g (14 oz) Canned Cannellini or Kidney Beans, rinsed and well drained
  • 200 g (7 oz) Kale or Spring Greens, tough stems removed and roughly shredded
  • 2 tbsp (30 ml) Red Wine Vinegar or Sherry Vinegar (for finishing)

Instructions:

  1. Start the Stock: Place the smoked ham hock, cold water, onion, smashed garlic, bay leaves, peppercorns, and initial salt into the large stock pot.
  2. Bring to Simmer: Bring the mixture slowly to a rolling boil over high heat, then immediately reduce the heat to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 15 minutes.
  3. Cook the Hock: Simmer, partially covered, for 1.5 to 1.75 hours, or until the ham hock meat is tender and easily falling away from the bone.
  4. Strain and Reserve: Carefully remove the ham hock and bay leaves using a slotted spoon or tongs. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the cooked vegetables and peppercorns. Reserve the broth.
  5. Shred the Meat: Once the hock is cool enough to handle, shred all the meat, discarding the skin, fat, and bone. Set the shredded meat aside.
  6. Sauté Chouriço: Wipe out the stock pot. Add the olive oil and heat over medium-high heat. Add the sliced chouriço and cook for 5–7 minutes until crisp and the fat has rendered and coated the bottom of the pot. Remove the chouriço using a slotted spoon and reserve it, leaving the rendered fat in the pot.
  7. Recombine: Pour the reserved ham hock broth back into the pot with the chouriço fat. Bring to a gentle simmer.
  8. Add Potatoes: Add the diced potatoes to the simmering broth. Cook for 15–20 minutes, or until the potatoes are very tender and beginning to break down.
  9. Thicken the Soup: Remove about 1/3 of the potatoes and mash them roughly, or use a stick blender to purée a small section of the pot until the soup is slightly cloudy and thickened. This starch is crucial for the classic Caldo Santo texture.
  10. Finish the Soup: Stir in the reserved shredded ham hock meat, the reserved cooked chouriço, and the rinsed beans. Heat through for 5 minutes.
  11. Add Greens: Stir in the shredded kale or greens. Cook for just 3–5 minutes until the greens are wilted but still bright green.
  12. Adjust and Season: Taste the soup. Adjust salt and pepper as needed. Stir in the 2 tbsp of red wine or sherry vinegar right at the end for a lift of acidity. Serve immediately.