Caldo Gallego

Caldo Gallego (Galician Stew). Kale soup is better.
Makes 8 servings.

1 thick slice slab bacon (or 2 slices regular bacon), thinly sliced
1 lbs chorizo, chunked
~10 cups water
2 large russet potatoes, diced into small pieces
1 lg. yellow onion, finely diced
1 lb. turnip greens (or kale etc), coarsely chopped
3 15 oz. cans cannelini beans, drained and rinsed
good olive oil for drizzling
baguette for dipping

Place your biggest pot over medium-high heat. Cook the bacon and chorizo
until the fat renders a bit, then add the ham hock and cover with the
water. Bring to a simmering boil, cover and reduce heat to medium. Simmer
for 1 hour.

Remove the ham hock to a cutting board, but leave the pot on the heat.
Discard the bones and any additional fat, then cut the ham into small,
bite-sized pieces. Return the ham to the pot.
Raise the heat to medium-high, then add the potatoes and onions. Bring to
a slow boil for 20 minutes.

Add the greens and beans to the pot and simmer for an additional 20
minutes. Serve and drizzling with good olive oil. Eat with a big piece of
fresh baguette.