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.

8 servings

13 hr 55 min

Published October 4, 2025

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.

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

Place garbanzos in large bowl. Add water to cover by 2 inches. Let soak overnight. Drain.

720 min

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

Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls.

5 min

Available at specialty foods stores and Italian markets.

** 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.

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.