Receta de estofado de cerdo español

Ingredientes

• 1 cup (200 g) cooked white beans
• 1 1/4 cups (200 g) cooked chickpeas
• 1/2 cup (150 g) Pumpkin
• 4 cups (900 ml) chicken broth (or water)
• 450 g of pork, cut into small pieces
• 200 g ground sausage
• 200 g pork bones
• 2 medium yellow onions, diced
• 2 cloves garlic, minced
• 2 Carrot
• 1 cup (200 g) flat green beans
• 2 pear
• 2 pear tomatoes
• 1 teaspoon paprika
• 5 threads of saffron
• 1 tablespoon (15 ml) white vinegar
• 2 tablespoons bread crumbs
• 2 mint leaves
• 2 tablespoons red wine vinegar
• 15 whole almonds, ground and toasted
• extra virgin olive oil
• Salt

Preparación

1. 1

   To start this Spanish stew recipe you must...: To start this Spanish stew recipe you must fry pork meat until brown and set it aside. Fry the pork bones and sausage and set them aside as well.

2. 2

   For the next step saute the finely chopped...: For the next step saute the finely chopped onion with a pinch of salt over low heat. Once it is tender, add the grated tomatoes without the skin, or peeled and chopped. Sauté well until the tomato water is reduced; Add the garlic and paprika but stir quickly so it doesn't burn.

3. 3

   Return the pork and bones to the pot...: Return the pork and bones to the pot and cover with water and bring everything to a boil. Once it started boiling, reduce the heat and simmer for 1 hour.

4. 4

   After that, prepare the vegetables by washing and...: After that, prepare the vegetables by washing and drying them well. Cut the green beans into pieces of about 4 cm, the diced pumpkin, and the previously peeled carrots into pieces that are not too small. Add everything to the pot and cook over low heat.

5. 5

   Mix carefully and add the saffron and a...: Mix carefully and add the saffron and a mint leaf. Also, add the pears and the bread crumbs and correct the liquid level if necessary. Season with wine and salt, cover, and cook the whole for another 15-20 minutes.

6. 6

   If it is very soupy, bring it to...: If it is very soupy, bring it to a boil for about five minutes over high heat, uncovered, removing the mint first. Let stand for a few minutes, and as an optional step, you can serve this Spanish stew with a few leaves of fresh mint.