Galician Pork And Vegetable Stew
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
43
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
16 cups
WaterDirections:
1
Com
2
Place garbanzos in large bowl
3
Add water to cover by 2 inches
4
Let soak overnight
5
Drain
6
Place pork ribs, ham, ham shank, chorizo, steak, and pancetta in heavy large pot
7
Add 16 cups water
8
Bring to boil
9
Add garbanzos and leeks
10
Reduce heat to medium-low, cover partially, and simmer until garbanzos are tender, adjusting heat as needed to maintain active simmer, about 1 hour
11
Add potatoes and kale; simmer until potatoes are tender, 40 to 50 minutes
12
Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls
13
Place garbanzos in large bowl
14
Add water to cover by 2 inches
15
Let soak overnight
16
Drain
17
Place pork ribs, ham, ham shank, chorizo, steak, and pancetta in heavy large pot
18
Add 16 cups water
19
Bring to boil
20
Add garbanzos and leeks
21
Reduce heat to medium-low, cover partially, and simmer until garbanzos are tender, adjusting heat as needed to maintain active simmer, about 1 hour
22
Add potatoes and kale; simmer until potatoes are tender, 40 to 50 minutes
23
Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls
24
Available at specialty foods stores and Italian markets
25
** A pork link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from latienda
26
Com
27
Available at specialty foods stores and Italian markets
28
Available at specialty foods stores and Italian markets
29
** A pork link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from latienda
30
What to drink: The rich stew needs a big red wine
31
José recommends a Ribera del Duero from northern Spain, like the Bodegas Alejandro Fernández 2006 "Pesquera" Tinto ($34)
32
The Zarus 2004 Barrica ($15) would also be a good choice
33
The rich stew needs a big red wine
34
José recommends a Ribera del Duero from northern Spain, like the Bodegas Alejandro Fernández 2006 "Pesquera" Tinto ($34)
35
The Zarus 2004 Barrica ($15) would also be a good choice