Galician Pork and Vegetable Stew
Galician Pork and Vegetable Stew is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place garbanzos in large bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace garbanzos in large bowl.
Add water to cover by 2 inches.
Let soak overnight.
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.
Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.