Spanish Pork Stew
Excellent served with crusty bread and red wine.
- 2 Tablespoons olive oil
- 3 pounds pork shoulder, cut into 1-1 1/2 inch chunks
- 1 teaspoon Salt
- 2 large onions, chopped
- 2 large carrots, chopped
- 3 stalks celery, finely diced
- All of the cloves from 1 head garlic, peeled and sliced goodfellas thin
- 1 pound hot Italian sausage links (not loose) or Spanish chorizo (or combination)
- 1 28-ounce can crushed tomatoes, plus 1 or two tomatoes, chopped
- 5 cups water
- 1-2 teaspoons smoked paprika
- 2 15 to 19-ounce cans chickpeas / Romano beans / kidney beans, drained and rinsed
- pepper, to taste
- 1 bunch parsley, chopped
YIELD: Serves 12 to 16
COURSE: Soups and Stews
1 Heat the olive oil in a large pot over medium-high heat. Working in batches to ensure that you do not crowd the pan, brown the pieces of pork shoulder. If there is a fatty side to a chunk of pork, put that side down on the pan to help render out the fat. Sprinkle a little salt over the pork as it cooks. Once browned, set aside to a bowl.
2 Once the pork pieces have browned and have been removed from the pan, drain off all but a couple tablespoons of fat from the pan. Add the chopped onions, celery and carrots to the pan. Stir well and scrape up any bits from the bottom of the pot. Cook over medium-high heat until the onions start to brown. Add the chopped garlic and cook for another minute.
3 Add the pork, the sausage, crushed and chopped tomatoes and water, then stir to combine. Stir in the paprika. Add salt to taste. Bring to a simmer and cook for at least 2 hours, or until the pork shoulder is melt-in-your mouth tender.
4 Remove the sausages from the pot and cut them into bite sized chunks, then return them to the pot. Add the chickpeas and parsley, stir well and adjust salt to taste. Cook for 5 minutes further.
Chop a head of broccoli into small bite-sized florets. Add to the stew about 5 minutes from the end of cooking. This helps extend the stew, and, surprise, is good for you. We all know that broccoli is one of the super foods, don't we?