Galician Pork And Vegetable Stew Food

PORK AND VEGETABLES STEW

Pork And Vegetables Stew image

A delicious and easy to make recipe.

Provided by cookwithanna

Time 1h15m

Yield Serves 4

Number Of Ingredients 8

Ingredients

- 3 potatoes
- 5-6 carrots (you can use less than that if you don't like them)
- pork (I used 2 pork chops)
- 1 onion or 3 spring onions
- vegetables(I used some frozen vegetables, peppers, tomatoes and aubergine)
- salt pepper and a pork stock cube
- 2 tbsp of oil (if the meat has fat on it don't use the oil)
- parsley

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!!!

GALICIAN PORK AND VEGETABLE STEW

Galician Pork and Vegetable Stew image

Provided by José Andrés

Categories Soup/Stew Pork Potato Stew High Fiber Dinner Steak Ham Leek Kale Chickpea Potluck Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups dried garbanzo beans* (chickpeas; about 9 1/2 ounces)
1 1 1/2-pound rack baby back pork ribs, cut into 3-rib sections
1 to 1 1/4 pounds ham, cut into 3 x 2 x 3/4-inch pieces
1 1-pound smoked ham shank
1 pound fully cooked smoked Spanish chorizo,** cut into 1/2-inch-thick rounds
1 pound skirt steak, cut crosswise into 8 pieces
8 ounces 1/3-inch-thick slices pancetta (Italian bacon), coarsely chopped
16 cups water
5 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1-inch pieces
3 pounds 3-inch-diameter white skinned potatoes, peeled, halved
1 pound kale (2 large bunches), center ribs removed, cut crosswise into 3/4-inch-wide strips (about 16 cups)

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.

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