Spanish · Dinner
Galician Pork Shoulder with Greens
Galician boiled cured pork shoulder served with turnip greens, chorizo, and small potatoes from the same pot, finished with sweet pimenton and a drizzle of olive oil.
$$
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
645Calories
42gProtein
32gFat
48gCarbs
5gSugar
6gFiber
1240mgSodium
95mgChol
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Instructions
1
Prep
Soak cured pork shoulders in cold water 8 hours ahead and drain. Halve baby potatoes, slice chorizo into rounds, slice onions, shred turnip greens, and toast bread slices.
2
Boil
Place pork shoulders, sliced onions, and bay leaves in a large pot, cover with cold water, bring to a vigorous simmer over medium-high heat, then reduce to medium-low. Simmer 40 minutes until pork pierces easily with a knife at the centre.
3
Skim
After 4 minutes of simmering, skim grey foam off the surface with a spoon for a clear broth. Continue simmering uncovered over medium-low heat.
4
Build 1
Add halved baby potatoes and chorizo rounds to pot, simmer over medium-low heat 13 minutes until potatoes are just tender and easily pierced with a fork.
5
Build 2
Add shredded turnip greens to pot, simmer over medium-low heat 4 minutes until just wilted and bright green, without losing colour.
6
Slice and plate
Lift pork onto a board and slice into 8 portions total (4 per person). Arrange chorizo, potatoes, and greens on warm plates, fan pork slices alongside, dust with sweet and hot pimenton, drizzle with extra-virgin olive oil, scatter black pepper, and serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) cured boneless pork shoulder
- 120g (4.2 oz) cooking chorizo
- 400g (14.1 oz) baby potatoes
- 300g (10.6 oz) turnip greens
- 200g (7.1 oz) yellow onion
- 2 dried bay leaves
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 tsp sweet pimenton
- 0.5 tsp hot pimenton
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 2 thick slices country bread