Spanish · Dinner
Spanish Pork and Chickpea Stew
Braised pork shoulder simmered with chickpeas, chorizo, smoked paprika, and tomato until the meat turns fork-tender and the broth thickens. Built on a sofrito of onion, garlic, and bell pepper, finished with sherry vinegar. Served with crusty bread for mopping the sauce.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
37.8gFat
24.1gCarbs
6.4gSugar
6.8gFiber
1198mgSodium
143mgChol
12.9gSat Fat
1120mgPotassium
95mgCalcium
5.2mgIron
2.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Cut the pork shoulder into 1-inch cubes and pat dry. Season with salt and black pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown the pork cubes on all sides for 6 minutes until deep golden crust forms.
3
Sauté
Add the sliced chorizo, diced onion, minced garlic, and diced bell pepper. Cook over medium heat 5 minutes until onion turns translucent and chorizo releases its orange oil.
4
Simmer
Return pork to pot with crushed tomatoes, chicken stock, smoked paprika, cumin, and bay leaf. Reduce to low heat, cover, and simmer 75 minutes until pork shreds easily.
5
Finish
Stir in the chickpeas and sherry vinegar, simmer uncovered 10 minutes until broth thickens. Remove bay leaf, adjust salt and pepper.
6
Plate
Ladle stew into a bowl and scatter chopped parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 5.2 oz150g cooked chickpeas
- 2 oz56g Spanish cured chorizo
- 11 onion
- 4 cloves4 cloves garlic
- 11 red bell pepper
- 7 oz100g, a quarter of a 14.5 oz can canned tomato
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 22 bay leaf
- 1 cup240ml chicken stock
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp olive oil
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
