Galician Pork And Vegetable Stew Recipes

GALICIAN PORK AND VEGETABLE STEW

Steps:

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

PORK AND VEGETABLES STEW

Steps:

• Wash the meat with some cold water and cut it in cubs.
• Cut the vegetables as small or big as you want(you can use mushrooms) and put them in an oven tray with the meat and a pinch of salt and pepper. Mix the pork cube with a mug of warm water and pour it in with the meat.
• Cover the tray with aluminum foil and put it in the oven at 200°C/gas mark 6 for an hour. Remove the foil 20 minutes before is done.
• After you take it out of the oven sprinkle the parsley and mix everything together(I didn't have any parsley).
• ENJOY!!!