Caldo Gallego

Directions

1. 1
   Combine the smoked pork, potatoes, collard greens, dry beans, salt pork and water in a large stock pot.
2. 2
   Bring to a boil, then reduce heat, cover and simmer 1 1/2 hours until beans are tender. Remove the pork shank from the pot and remove the meat from the bones.
3. 3
   Dice the meat and return to the pot.
4. 4
   Wash the unto to remove salt.
5. 5
   Dice.
6. 6
   Heat the olive oil in a heavy skillet and fry the diced unto until it melts; remove any unto that does not melt and discard.