Spanish Caldo Gallego - cooking recipe

Ingredients

1/2 lb. dry white beans
1 lb. chicken thighs
1/2 lb. chorizo (Spanish or Mexican), cut 1/2-inch pieces
1/2 lb. smoked ham, cut 1/2-inch dice
1/4 lb. salt pork, chopped
1 medium onion, chopped
3 garlic cloves, crushed
2 tsp. Worcestershire sauce
2 drops Tabasco sauce
1/2 lb. potatoes, peeled, quartered and sliced
1/2 lb. cabbage, thinly sliced
3 c. kale, tough stems removed and thinly sliced
1/2 lb. turnips, peeled, quartered and sliced
freshly ground black pepper to taste
salt to taste

Preparation

Soak the dried white beans overnight in water.
Drain well.
In an 8-quart stockpot, place 2 1/2 cups water, soaked beans, chicken thighs, chorizo, ham, salt pork, onion, garlic, Tabasco and Worcestershire sauce.
Simmer all, covered, for 45 minutes, or until the chicken is tender.
Remove the chicken from the pot. Debone the chicken.
Chop the meat and reserve.