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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 8 |
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This hearty pork stew has its origins in Spain and Latin America. Pig's tails and ears can be specially ordered from some butchers. Chorizo is a spicy Spanish sausage, look for it in some grocery stores and Latin markets. Pancetta is an Italian-style bacon. It makes a wonderful and filling meal. Be sure and serve it with lots of fresh bread! Ingredients:
1 pound dry garbanzo beans |
1 pig's tail, cut into 1 inch pieces |
2 pig's ears, chopped |
1 pound chorizo, sliced into chunks |
1/2 pound pork shoulder, cubed |
6 ounces pancetta bacon, diced |
1 onion, chopped |
3 carrots, coarsely chopped |
4 stalks celery, chopped |
6 cloves garlic, chopped |
1 red bell pepper, chopped |
1 1/2 teaspoons hungarian sweet paprika |
salt and pepper to taste |
Directions:
1. Place garbanzo beans in a large container and fill with water to cover. Let soak overnight.
2. Drain beans and place soaked beans in a large stock pot. Add the pig's tail, pig's ears, pig's shoulder, chorizo, pancetta, onion, carrots, celery, garlic, bell pepper, paprika and salt and pepper to taste.
3. Fill pot with water to cover and bring to a boil. Reduce heat and let simmer until beans are tender, about 1 1/2 hours. Skim fat from liquid's surface, as needed and serve!
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