Galician Pork and Vegetable Stew
A hearty Spanish stew featuring a variety of meats including pork ribs, ham, chorizo, and steak, combined with garbanzo beans, leeks, potatoes and kale. This traditional Galician dish is rich in flavor and perfect for feeding a crowd.
Ingredients
- •1½ cups dried garbanzo beans
- •1½ pounds baby back pork ribs
- •1¼ pounds ham
- •1 pound smoked ham shank
- •1 pound smoked Spanish chorizo
- •1 pound skirt steak
- •8 ounces pancetta
- •16 cups water
- •5 large leeks
- •3 pounds white skinned potatoes
- •1 pound kale
- •center ribs removed
- •cut crosswise into 3/4-inch-wide strips
Cooking Instructions
- 1.
Place garbanzos in large bowl. Add water to cover by 2 inches. Let soak overnight. Drain.
720 min
- 2.
Place pork ribs, ham, ham shank, chorizo, steak, and pancetta in heavy large pot. Add 16 cups water. Bring to boil. Add garbanzos and leeks. Reduce heat to medium-low, cover partially, and simmer until garbanzos are tender, adjusting heat as needed to maintain active simmer, about 1 hour. Add potatoes and kale; simmer until potatoes are tender, 40 to 50 minutes.
110 min
- 3.
Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls.
5 min
- 4.
Available at specialty foods stores and Italian markets.
- 5.
** 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.com.
- 6.
The rich stew needs a big red wine. José recommends a Ribera del Duero from northern Spain, like the Bodegas Alejandro Fernández 2006 "Pesquera" Tinto ($34). The Zarus 2004 Barrica ($15) would also be a good choice.
