This savory soup gets extra flavor from simmering a whole ham hock before adding the remaining ingredients.

Preparation

Place the ham hock in a large pot or Dutch oven. Cover with 2 quarts of water. Bring to a boil over high heat, then reduce to a gentle simmer. Partially cover and cook until the meat is tender and pulls easily from the bone, 1–1½ hours. Skim any foam that rises to the surface during the first 20–30 minutes.

Remove the ham hock and set aside to cool slightly. Strain the broth if desired (or leave as is) and return it to the pot. Pull the meat from the bone, discarding the skin, fat, and bone. Shred or chop the meat into bite-sized pieces and return it to the pot.

Slice the linguica into ¼-inch rounds (or half-moons). Add the linguica, diced onion, potato wedges, cabbage quarters, diced carrots, stewed tomatoes (with their juice), tomato sauce, and kidney beans (undrained) to the pot. Stir to combine.

Return the soup to a simmer over medium heat. Once simmering, reduce the heat to low. Cook, partially covered, for 1½–2 hours, stirring occasionally, until the potatoes and cabbage are tender and the flavors have melded. Add a little water or stock if the soup becomes too thick.

Season with the kosher or sea salt (start with less and adjust to taste, as the ham hock and sausage are already salty). Taste and adjust seasoning as needed.

Ladle into bowls and garnish with chopped cilantro. Serve hot.