- 1 1/2 cups dried garbanzo beans (chickpeas; about 91/2 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 3x2x3/4-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
- 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)
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.
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.
Nutritional Content1 serving contains the following: Calories (kcal) 809.5 %Calories from Fat 40.0 Fat (g) 36.0 Saturated Fat (g) 13.2 Cholesterol (mg) 138.6 Carbohydrates (g) 61.8 Dietary Fiber (g) 8.4 Total Sugars (g) 4.4 Net Carbs (g) 53.5 Protein (g) 60.8Reviews Section
- 2 tablespoons minced fresh parsley
- 1 tablespoon Spanish smoked paprika or hot paprika
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 3 garlic cloves, minced
- 1 pound pork tenderloin, trimmed and cut into 1/2-inch-wide strips
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoons salt
- ½ cup water
- ¼ cup olive oil
- 1 large egg, lightly beaten
- Cooking spray
- ¼ teaspoon salt
- 2 cups thinly sliced sweet onion
- 2 cups red bell pepper strips
- 1 cup chopped tomato
- ¼ cup chopped Spanish serrano ham or prosciutto (about 1 1/2 ounces)
- 2 tablespoons dry white wine
- Dash of crumbled thread saffron
- Remaining Ingredient:
- 1 large egg, lightly beaten
To prepare the meat, combine the first 5 ingredients in a large zip-top plastic bag, and add the pork to bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
To prepare the dough, lightly spoon flour into dry measuring cups level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine the water, the oil, and egg in a medium bowl. Gradually add the oil mixture to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface knead lightly until smooth. Divide dough in half. Cover with plastic let rest about 30 minutes.
To prepare filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add the pork mixture sprinkle with 1/4 teaspoon salt. Cook 5 minutes or until pork loses its pink color. Add onion and bell pepper cook 5 minutes. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in tomato, ham, wine, and saffron cook 5 minutes.
Working with 1 portion of dough at a time (cover remaining dough to keep from drying), roll each portion into a 13-inch circle on a floured surface. Place 1 portion of dough on a large baking sheet coated with cooking spray. Spoon filling onto dough using a slotted spoon, leaving a 1-inch border around the edge. Place remaining portion of dough over filling. Pinch edges to seal. Cut several slits in top of dough to allow steam to escape. Brush with egg. Bake at 350° for 30 minutes or until golden brown cool. Cut into wedges.
Residents of Brunswick, Georgia, and Brunswick County, Virginia, are both fiercely protective of the provenance of this dish, but let's face it—hunters have lived off this sort of thing forever.
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Classic Pork Stew
I’ve got lots of free time for the next little while. My day job takes me to the Centers for Disease Control and Prevention where I am an IT consultant. While our dysfunctional government plays politics, hundreds of thousand of government workers are furloughed and facing uncertainty in their lives. I have a choice in dealing with these unfortunate circumstances. I can be angry and complain or I can cook. I’m choosing to cook!
Blogging requires a big chunk of my time in what is already a very full life. Juggling a relationship, work, dogs, friends, and a social life can be a challenge. The last couple of weeks have been unusually intense and I’ve only been able to fit in two posts in two weeks. I’m making the best of a bad situation and using this time off to catch up.
I always get a burst of energy with the change of seasons, and as I think about fall foods and flavors, visions of pumpkins, sweet potatoes, winter squash, cinnamon, soups and stews all start to dance around in my head. I’ve always been a fan of beef stew but pork is probably my favorite meat, so for this recipe, I’m using the “other white meat”.
In the recipe, I say that you can use your favorite cut of pork. However, since the meat will be braised for 45 to 55 minutes, I would recommend against using too lean a cut of pork. A lean cut will end up being a little dry and the fat from a less lean cut will flavor the stew. This stew made a great and hearty meal for a cool and rainy Sunday night.
Best Ever Paleo Chorizo & Vegetable Stew
A few years ago I spent three months traveling around Europe in a van. We cooked most of our meals on a little gas stove and this amazing chorizo stew was one of my favorite cooking discoveries.
It all started with a box of veggies we picked up on the side of the road in Spain for cheap because they were at the end of their life. I needed to use them up ASAP so I decided to make a big stew.
As we were on the road, I didn’t have fresh meat but I did have some dried chorizo sausage, onion and garlic, so I chopped everything up and threw it in the pot.
Thirty minutes later we had one of the best stews I’ve ever made…and I’ve made a few. While cooking, chorizo releases all its wonderful flavors, fats and color (from paprika) into the stew, so you really don’t need to add much more than a bit of onion, garlic and stock on top of whatever vegetables you have around.
If you want more simple recipes to make ahead of time, check out our 7 Day Make Ahead Meal Plan.
You can use dried chorizo or fresh but do look for good quality sausages with natural flavorings and ingredients. The colour should be coming from paprika and not from some color additive.
Make sure to peel the skin off the chorizo before slicing it. If you shop on Amazon, we like this brand of chorizo, and this is good quality chicken stock we like.
For those following AIP (autoimmune protocol), this stew has to me modified quite a bit because it has a lot of nightshade foods but you can still recreate something similar with a paprika free sausage (get something like a nice herb and garlic or other smoked sausage), and omit red peppers and tomatoes, swap white potatoes with sweet potatoes, and add more carrot, zucchini and maybe some leeks.
Traditional pote gallego recipe
Ingredients (for four servings)
- 1 blood sausage (morcilla)
- 12 cups of water (3 cups)
- 2 smoked chorizo sausages
- 1/2 kilo of potatoes
- 1 container of broccoli rabe (500 g)
- 1 bunch of collard greens (500 g)
- 2 pork knuckles
- 1 1/4 cup of dried white beans (250 g)
- Piece of pork shoulder (lacón gallego)
- Piece of cured unto (pork fat), preferably yellow (250 g)
- Soak the dried white beans overnight, but don’t let them soak for over 8 hours. Then, strain and set aside.
- Add the three liters of water, salt, bones, unto, pork shoulder, and chorizo to a pot and put on medium heat.
- In a separate pot, add the beans along with some water (no salt). Once boiling, quickly strain and add back to the pot with cold water. Repeat the straining and cold water once more before adding the beans to the other pot.
- Cook everything for 30 minutes.
- Wash, peel, and thinly slice the potatoes.
- Wash the broccoli rabe (you’ll just use the leaves, because the stalk can be very hard) and cut up. Rinse with cold water and strain.
- Add the potatoes, broccoli rabe, and collard greens. Let cook another 30 minutes.
Chairo Paceño (Bolivian bean soup) by Magefesa USA
- 14 Oz Beef (shank or brisket).
- ¼ Lb Chalona (lamb jerky).
- 6 Chuños (dehydrated potatoes).
- 3 Oz Wheat hominy.
- 3 Oz Corn hominy.
- ¼ Lb Peas
- 1 Beef knee bone.
- 2 Potatoes.
- 2 Carrots.
- 2 Onions.
- 1 Sprig of celery.
- 2 Garlic cloves.
- 2 Yellow peppers.
- 1 Tablespoon sweet paprika.
- Mild olive oil, 0.4°.
- Salt and black pepper.
Soak chuños in warm water overnight. Remove the skin and rinse in several waters to remove bitterness.
Place beef along with the knee bone and the chalona in a Practika Plus Magefesa pressure cooker. Add 1 onion, 1 carrot, the celery stalk and a sprig of parsley. Cover with water and close the pot.
Set cooker in position two (high pressure).When it starts releasing steam, reduce heat and cook for about 40 minutes.
Chop remaining onion and carrot, peppers and garlic into julienne. Heat a dash of olive oil in a Stainless steel Magefesa pan and cook vegetables until soft. Add paprika and sautéed for further minutes.
Cover with the meat cooking broth. Add peas, wheat and corn hominy, julienne potatoes and crushed chuños. Cook all together for about ten minutes.
Shred cooked chalona. Cut beef into pieces add to cooker along with a few sprigs of parsley and mint. Season with salt and pepper to taste and let boil until potatoes are cooked through.
Serve in individual casseroles. Arrange a few pork rinds on top of each casserole and sprinkle with chopped parsley.
Recipe List (US version)
You can find the recipes in the PAL version a few topics down. They're probably the same, but with different names. Anyway here are US version recipes:
Caprese Salad (Italy)
Carrot Salad (France)
Chinese Cabbage Salad (China)
Cod Roe Potato Dip (Greece)
Couscous Salad (North Africa)
German Potato Salad (Germany)
Greek Salad (Greece)
Grilled-Vegetable Salad (Australia)
Mexican Salad (Mexico)
Octopus Salad (Italy)
Potato Salad (USA)
Salad Lyonnaise (France)
Salad Nicoise (France)
Seafood Salad (Italy)
Warm-Goat-Cheese Salad (France)
Bacon-and-Potato Soup (Germany)
Cabbage Soup (Russia)
Corn Soup (China)
Crepe Soup (Austria)
French Onion Soup (France)
Garlic Soup (Spain)
Kimchi Dumpling Soup (South Korea)
New England Clam Chowder (USA)
Salmon Cream Soup (Scandinavia)
Shellfish Soup (Scandinavia)
Tom Yum Soup (Thailand)
Tomato Soup (Turkey)
Vermicelli Soup (Spain)
Broccoli-and-Tuna Sushi (Japan)
Bucatini with Tomato and Pancetta (Italy)
California Roll (Japan)
Cheese Fondue (Switzerland)
Chicken and Egg with Rice (Japan)
Chicken Pho Soup (Vietnam)
Chow Mein (China)
Egg Foo Young with Crab (China)
Fettuccine with Porcini Mushrooms (Italy)
Fried Rice Noodles (China)
Fried Risotto Balls (Italy)
Gnocchi with Gorgonzola (Italy)
Hainanese Chicken Rice (China)
Indonesian Fried Rice (Indonesia)
Kimchi Fried Rice (South Korea)
Korean Rice Bowl (South Korea)
Linguine with Pesto (Italy)
Macaroni and Cheese (USA)
Parmesan Risotto (Italy)
Phad Thai (Thailand)
Pizza Margherita (Italy)
Pizza Neapolitan (Italy)
Porcini Mushroom Risotto (Italy)
Pork Cutlet with Rice (Japan)
Prawn and Pâté Open-Faced Sandwich (Scandinavia)
Salmon and Sardine Open-Faced Sandwich (Scandinavia)
Seafood Risotto (Portugal)
Seafood Spaghetti with Tomato Sauce (Italy)
Spaghetti Peperoncino (Italy)
Spaghetti with Clams and Tomato Sauce (Italy)
Spaghetti with Peppers, Eggplant, and Tomato (Italy)
Spinach Cannelloni (Italy)
Squash Gnocchi (Italy)
Tagliatelle with Meat Sauce (Italy)
Tan Tan Noodles (China)
Tomato Bruschetta (Italy)
Turmeric Rice (India)
Udon Noodle Soup (Japan)
Vegetable Lasagna (UK)
Welsh Rarebit (UK)
Yang Zhou Fried Rice (China)
User Info: tayaleoni
Australian Meat Pie (Australia)
Bang-Bang Chicken (China)
Bangers and Mash (UK)
Beef Bourguignon (France)
Beef Bulgogi (South Korea)
Beef Carpaccio (Italy)
Beef Hash (Scandinavia)
Beef Stroganoff (Russia)
Beef-and-Kidney-Bean Stew (Turkey)
Beef-and-Potato Gratin (France)
Boiled Dumplings (China)
Braised Beef and Vegetables (Japan)
British Lamb Stew (UK)
Chicken Chilindron (Spain)
Chicken Marengo (France)
Chicken Pot Pie (USA)
Chicken Satay (Indonesia)
Chicken Teriyaki (Japan)
Chicken Tikka Masala (UK)
Chicken with Red Curry (Thailand)
Chili Con Carne (USA)
Coq au Vin (France)
Curried Beef Stew (China)
Duck Breast with Honey and Ginger (France)
Fried Chicken (USA)
Fried Pork with Tomatoes (China)
Fried Shredded Beef with Green Pepper (China)
German Meatballs (Germany)
Ginger Pork (Japan)
Greek Beef Stew (Greece)
Italian Stuffed Peppers (Italy)
Keema Curry (India)
Kimchi Pork Stew (South Korea)
Korean Beef Stew (South Korea)
Kung Pao Chicken (China)
Lamb with Couscous (North Africa)
Lemon Chicken (China)
Mapo Tofu (China)
Meat Loaf (USA)
Pork and Cabbage with Tian Mian Jiang Sauce (China)
Pot Stickers (China)
Roast Beef and Yorkshire Pudding (UK)
Roasted Chicken with herbs (Italy)
Rolled Beef (Germany)
Sautéed Lamb Chop (Australia)
Sautéed Pork with Mustard (France)
Sautéed Pork with Prunes (France)
Shepherd's Pie (UK)
Steak with Chimichurri Sauce (Argentina)
Steak with Herb Butter (France)
Swedish Meatballs (Scandinavia)
Sweet-and-Sour Pork (China)
Szechwan Fried Beef and Vegetables (China)
Turkish Lamb Stew (Turkey)
Turkish Stuffed Peppers (Turkey)
Veal Fricassee (France)
Veal Saltimbocca (Italy)
Veal Scaloppine (Italy)
Veal with Mushroom in Cream Sauce (Switzerland)
Wiener Schnitzel (Austria)
Clams in White Wine (Spain)
Cod Croquettes (Spain)
Cod Gratin (Scandinavia)
Cod with Parsley Sauce (Spain)
Crab Cakes (USA)
Deep-Fried Sardines (Japan)
Fried Fish with Sweet Lemon Sauce (China)
Fried Seafood (Italy)
Fried Trout (Germany)
Galician Octopus (Spain)
Japanese Fried Fish Cakes (Japan)
Marinated Sardines (Italy)
Mussels in White Wine (Belgium)
Prawn Saganaki (Greece)
Prawn with Garlic Oil (Spain)
Salmon Steak (Scandinavia)
Salt-Cod Spread (France)
Sautéed Prawns with Pepper Sauce (China)
Sautéed Salmon with Green Sauce (France)
Scallops with Garlic Butter (France)
Seafood in Lettuce Cups (China)
Seafood-and-Vegetable Tempura (Japan)
Sicilian Baked Tuna (Italy)
Sole with Lemon Butter (France)
Squid in Ink Sauce (Spain)
Thai Fried Fish Cakes (Thailand)
Turbot with Basil Cream (France)
User Info: tayaleoni
Bean-Sprout Namul (South Korea)
Chickpea Curry (India)
Chop Suey (China)
Corn Raita (India)
Eggplant Antipasto (Italy)
Eggplant Dip (Greece)
Eggplant Parmesan (Italy)
Egyptian Falafel (North Africa)
French-Style Peas (France)
Gratin Dauphinois (France)
Lentil Stew (Spain)
Moroccan Beef Stew (North Africa)
Mushroom Pie (Russia)
Potato Gratin (Germany)
Potato-and-Cauliflower Curry (India)
Potato-and-Anchovy Gratin (Scandinavia)
Potato-and-Egg Salad (Peru)
Salsa with Corn Chips (Mexico)
Sautéed Green Beans with Butter (France)
Scrambled Egg and Tomato (China)
Spanish Tortilla (Spain)
Spicy Fried Eggplant (China)
Spinach Curry (India)
Spinach Namul (South Korea)
Spinach Sautéed with Butter (Italy)
Stuffed Tomatoes (France)
White Asparagus with Hollandaise Sauce (Germany)
Zucchini Frittata (Italy)
Beef Tacos (Mexico)
Cheese Soufflé (France)
Glass Noodles with Beef (South Korea)
Huevos Rancheros (Mexico)
Japanese Savory Pancakes (Japan)
Korean Potato Pancake (South Korea)
Lassi Yogurt Drink (India)
Marinated Peppers (Italy)
Onion Tart (France)
Potato Wedges and Sour Cream (Australia)
Quiche Lorraine (France)
Savory Olive Bread (France)
Spring Rolls (Vietnam)
Summer Rolls (Vietnam)
Vietnamese Stuffed Pancakes (Vietnam)
Almond Jelly (China)
Apple Crumble (UK)
Banana Brownie (USA)
Cheese Pancakes (Russia)
Cherry Clafouti (France)
Chocolate Bônet (Italy)
Chocolate Mousse (France)
Egg Custard (Spain)
Egg Tart (Portugal)
Macedonian Fruit Salad (Italy)
Mango Pudding (China)
Panna Cotta (Italy)
Pound Cake (France)
Red Berry Coulis (Germany)
Rice Pudding (Turkey)
Spanish Sugared Toast (Spain)
Sticky Toffee Pudding (UK)
Strawberry Whip (Scandinavia)
Sugar Crepes (France)
Sugar Tart (Belgium)
Sweet Bean Dessert with Coconut Milk (Vietnam)
Sweet Stuffed Pancakes (Japan)
Tapioca Coconut Milk Dessert (Thailand)
- 2 tablespoons olive oil
- 1 (3 pound) whole chicken, cut into 6 pieces
- ½ onion, diced
- 3 cloves garlic, chopped
- ½ cup white wine
- 1 cup chicken broth
- 3 carrots, diced
- 1 (16 ounce) package frozen green peas
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- salt and pepper to taste
- 3 large baking potatoes, peeled and cubed
- ¼ cup olive oil
Heat 2 tablespoons of olive oil in a large deep pot or Dutch oven set over medium-high heat. Add the chicken pieces and fry on all sides until golden brown, about 3 minutes. Add the onion and garlic cook and stir until tender, about 2 minutes. Pour in the wine and stir to loosen any bits of food that are stuck to the bottom of the pot.
Pour in the chicken broth and bring to a boil. Add carrots and peas, and season with cumin, paprika, salt and pepper. Reduce heat to low, cover and simmer for 25 minutes, or until the chicken easily pulls away from the bone.
Heat the remaining olive oil in a large skillet over medium-high heat. Fry potatoes in the oil, stirring frequently, until tender. Adjust heat as needed to keep them from burning. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.
To serve, place a piece of chicken onto each plate, spoon some of the carrots and peas with the cooking liquid over it and top with a spoonful of fried potatoes.
Mouth-Watering Stew Recipes – ‘Ishtu’ Vegetable Stew
The creamy ‘ishtu’ vegetable stew is a rich flavourful preparation of vegetables in coconut cream. The usage of different vegetables makes ‘ishtu’ a healthy food option. To prepare ‘ishtu’ vegetable stew we will need –
- Coconut oil – half tablespoon
- Cloves – two
- Cinnamon – one-inch piece
- Cardamom – two pods
- Onion, sliced – one
- Beans, chopped – five
- Carrot, chopped – one
- Potato, cubed – one
- Peas – three tablespoons
- Cauliflower – ten Florets
- Green chili, slit – two
- Ginger, julienne – one inch
- Water – one cup
- Salt – one tablespoon or as per taste
- Coconut milk, thin – two cups
- Curry leaves
- Coconut milk, thick – ¼ cup
1. In a large skillet, heat half tablespoon of coconut oil. When the oil starts shimmering, sauté two garlic cloves in it. Also, add one-inch cinnamon and two pods of cardamom.
2. Now, add sliced onions and sauté on a low flame, so that they shrink in size but do not become brown.
3. Now, add beans, carrots, potatoes, cauliflower, peas, cauliflower, green chili, and ginger.
4. Sauté the vegetables for a minute and then add one cup of water.
5. Season with salt and curry leaves from the top. Then, cover and boil the mixture for about five minutes.
6. Then, add two cups of thin coconut cream and mix well. Again, boil for about five minutes or till the vegetables are half cooked.
7. Now turn off the flame and add ¼ cup of thick coconut cream and sprinkle curry leaves. Your creamy ishtu vegetable stew is ready to be served with rice or appam.
Stews are one of the most versatile food recipes. Considering the different flavors and cuisines that a stew can be blend with, we know stew recipes are a favorite among foodies. Cooking a stew is not a tough task and any person without any special knowledge about cooking can prepare a stew. There are spicy stews, creamy stews, chicken stews, pork stews, beef stews, vegetable stews and many more different varieties of stews.