Galician Pork And Vegetable Stew Recipes

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.

Steps:

• Soak white beans overnight. Next day, drain and refill with cold water to cover by 4cms.
• In a large pot add a little EVOO, med heat up, and add pancetta slab and bone. Cook until bone and slab look like they are rendering juices and starting to brown a bit.
• Add bay leaves, ham knuckle, and fill with water to cover the smoked knuckle. Bring to boil and leave on rolling boil/simmer for about 75mins or less (check ham knuckle to make sure it stays submerged, add more water if needed).
• In the meantime bring to boil the white beans and cook on moderate heat for just 15mins. Drain and set aside (This is to give the beans a helping start as they won't cook quickly later when added to the salty/meaty broth that will become from above).
• Back at the big pot (after about 75mins), remove all the meats and bone and set aside.
• Add the white beans to the big broth pot, bring to the boil and simmer at a medium-high flame. How long to cook? This is the most important step! The beans must be cooked to nearing al-dente. Any further they will turn to mush, too early and they will remain bullets. Judge well because the final step will be to add the vegetables/potatoes and chorizos at the right time because there are 30 more minutes left of cooking. So keep checking!
• Whilst the beans are simmering grab a frying pan, add some EVOO and start frying the onion/leek slices, add the ñora peppers and after 10mins add the chopped garlic, turn down heat and continue cooking on low heat until onion/leeks are nearing to brown, but not there yet. Turn off heat, allow to cool then stir in the paprika. Remove ñora peppers, pull off stems. In a blender add the ñoras and a cup of the broth from large pot (cooled) and whizz up into a thick sauce. Add this back into the frying pan and stir to mix.
• When the removed meats have cooled slice off any excess meat, chop up into bite sized pieces and leave aside for the mo.
• When the beans are nearing al-dente, add the chopped carrots, the fried onion or leek/garlic/ñora/paprika sauce from the frying pan, and the whole chorizos to the big pot. Cook on moderate heat. After 10 mins add potato chunks. Add the turnips (if using) 5 mins later then after another 5 mins add chopped greens and the chopped meats and continue to cook until potatoes, and turnips (if musing) are cooked, but not falling apart.
• Check the beans, are they now cooked? If so turn heat to a bare minimum uncovered and hook out the chorizos. When cool enough to handle chop into chunks and add back into the pot for a few mins.
• Ladle into individual bowls and serve with country bread

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!!!

Steps:

• Preheat oven to 350 degrees F.
• put the flour in a large bowl and season generously with salt and pepper.
• Add the pork in 4 batches, tossing to coat thoroughly.
• In a large covered casserole, heat 2 T. oil until simmering.
• Add onion, shallot and garlic and saute until translucent.
• Remove and set aside on a plate.
• Add 1/4 of the pork and cook over moderately high heat until browned, about 6 minutes, transfer to a plate.
• Brown the remaining floured pork in 3 batches, adding 2 T. of oil to the pot per batch.
• Reduce the heat if the casserole bottom darkens too much.
• Return all pork to the casserole.
• Add the wine and bring to a boil.
• Add the stock and return to a boil.
• Season with salt and pepper.
• Cover the casserole and braise the stew in the oven for about 1 hour, or until meat is nearly tender.
• Add the carrots, celery, parsnips, potatoes, fennel, thyme and bay leaves to the pork stew.
• Season with salt and pepper and bring to a boil, stirrring to distribute the vegetables.
• Cover the casserole, return to the oven and cook until the meat and vegetables are tender, about 1 hour.
• Remove thyme sprigs and bay leaves, season with salt and pepper.
• Serve and enjoy!
• **Can be made in slowcooker!