Smoked Pork and Chorizo Stew — Bierzo Smoked Pork Stew
Bierzo Leon centrepiece of smoked cured pork stuffed sausage simmered with chorizo, potato, and Galician cabbage in a smoky broth thickened by potato, served with country bread for the deep liquor.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pierce both botillos in 4 places each to release fat. Slice chorizo into 1cm rounds. Peel potatoes, break into 3cm chunks by hand. Shred cabbage. Dice onion. Smash garlic cloves.
Sweat
Heat olive oil in a large heavy pot over medium. Add onion, garlic, bay leaves, and a pinch of salt. Cook 5–6 minutes until softened and pale gold.
Bloom
Stir in sweet and hot pimentón off heat for 15 seconds. Return to medium-low, add chorizo, cook 3 minutes until red oil renders into the base.
Simmer
Add botillos and hot stock, bring to vigorous simmer over medium-high. Cover, reduce to low, cook 25–28 minutes until botillos are tender at centre.
Build
Add potato chunks and remaining salt, simmer uncovered 12–14 minutes until potato is just tender. In final 5 minutes, add shredded cabbage until wilted but still bright.
Slice and plate
Lift botillos onto a board and slice into rounds. Discard bay leaves. Ladle stew into warm bowls, top with botillo rounds, scatter black pepper, serve with toasted country bread alongside for soaking the broth.
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