Name: Galician Pork and Vegetable Stew
Yield: Makes 8 servings
Ingredients: 1 1/2 cups dried garbanzo beans* (chickpeas; about 9 1/2 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 3 x 2 x 3/4-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; 16 cups water; 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)

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Galician Pork and Vegetable StewPatricia Heal

Traditionally, the broth, meats, and vegetables are all served separately, but feel free to serve everything in the same bowl. The beans need to soak overnight, so start this recipe one day ahead.

Recipe information

Yield
Makes 8 servings

Ingredients

1 1/2 cups dried garbanzo beans* (chickpeas; about 9 1/2 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 3 x 2 x 3/4-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

16 cups water

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)

Preparation

Step 1
Place garbanzos in large bowl. Add water to cover by 2 inches. Let soak overnight. Drain.
Step 2
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.
Step 3
Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls.
Step 4
- Available at specialty foods stores and Italian markets.
Step 5
** 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:
Step 6
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.

Nutrition Per Serving

Per serving: 809.5 kcal calories

40.0 % calories from fat

36.0 g fat

13.2 g saturated fat

138.6 mg cholesterol

61.8 g carbohydrates

8.4 g dietary fiber

4.4 g total sugars

53.5 g net carbohydrates

60.8 g protein

#### Nutritional analysis provided by Bon Appétit

Recipe notes

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46 Hearty Meat Stews to Warm You Up
Comforting and filling, these dishes are even better the second day.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

What to drink:

Step 6

Nutrition Per Serving

Recipe notes

46 Hearty Meat Stews to Warm You Up