Spanish Pork Stew Recipe

Ingredients

• 200 gcooked white beans
• 200 gcooked chickpeas
• 150 gpumpkin
• 900 mlchicken stock (or water)
• 450 gpork, cut into small pieces
• 200 gground sausage
• 200 gpork bones
• 2 mediumyellow onions, diced
• 2 clovesgarlic, minced
• 2carrots
• 200 gflat green beans
• 2pears
• 2pear tomatoes
• 1 teaspoonpaprika
• 5 threadssaffron
• 15 mlwhite vinegar
• 2 tablespoonsbreadcrumbs
• 2 leavesmint
• 2 tablespoonsred wine vinegar
• 15 wholealmonds, ground and toasted
• to tasteextra virgin olive oil
• to tastesalt

Instructions

1. 1

   Brown the meat

   Fry the pork until browned, then set it aside. Fry the pork bones and sausage and set those aside too.

2. 2

   Cook the onion

   Over a low heat, sauté the finely chopped onion with a pinch of salt until tender. Add the skinned, grated or peeled and chopped tomatoes; cook until their liquid has reduced. Add the garlic and paprika, stirring briefly so they do not burn.

3. 3

   Simmer the pork

   Return the pork and bones to the pot and cover with water. Bring to the boil, then lower the heat and simmer for 1 hour.

4. 4

   Prepare the vegetables

   Wash and dry the vegetables. Cut the green beans into pieces about 4 cm long, dice the pumpkin and cut the peeled carrots into pieces that are not too small. Add them to the pot and cook over a low heat.

5. 5

   Add fruit and saffron

   Stir carefully, then add the saffron, one mint leaf, the pears and the breadcrumbs. Adjust the liquid level if needed. Season with wine and salt, cover and cook for another 15–20 minutes.

6. 6

   Reduce and rest

   If the stew is very soupy, remove the mint and boil it uncovered over a high heat for about 5 minutes. Leave it to stand for a few minutes; serve with a few fresh mint leaves if you like.

What is Olla Gitana?

Olla Gitana, also called Gipsy stew, is a substantial Spanish stew associated with the south of Spain. This version combines pork and sausage with beans, chickpeas and vegetables, then adds pears for a contrasting sweet note.

The dish’s character comes from bringing a wide mix of ingredients into one pot rather than relying on a single dominant flavour. Paprika, saffron, mint and vinegar give the rich meat and pulses more dimension.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 54g protein, 79g carbs, 20g fat.

The pork, sausage and bones contribute much of the protein and fat, while the beans, chickpeas and vegetables supply most of the carbohydrates and fibre. Serve a moderate bowl with a crisp salad or extra non-starchy vegetables to balance the rich stew.

Building the savoury base

Brown the pork: searing it first gives the stew a deeper savoury foundation. Set the meat aside while you fry the bones and sausage, as directed.

Soften the onion: cook it gently with a pinch of salt until tender, then let the tomato liquid reduce before adding garlic and paprika. Stir the paprika briefly so it does not catch on the bottom of the pot.

Balancing the ingredients

Pulses: the recipe lists cooked white beans and cooked chickpeas, although the method does not specify when to add them. Keep them ready to fold into the pot near the end, allowing them to heat through without breaking up.

Fruit and herbs: pears and mint give the stew a distinctive sweet, fresh contrast to the pork. Add the mint as directed, then remove it before reducing the liquid.

Getting the texture right

Vegetable pieces: cut the green beans into roughly 4 cm lengths and keep the carrot pieces substantial, as the method specifies. This helps them hold their shape during the final cooking.

The finish: the breadcrumbs help give the broth more body, while the final uncovered boil can reduce excess liquid. Keep an eye on the pot during that brief boil so the ingredients do not stick.

Timing the stew

The pork and bones simmer for 1 hour before the vegetables go in, followed by another 15–20 minutes of covered cooking. Allow a few extra minutes for the stew to stand before serving.

The listed total time is 80 minutes, but the stated simmering and cooking stages alone can take longer. Use the method’s timings and check that the vegetables are cooked to your liking.

Serving ideas

Serve the stew hot in bowls, with a little fresh mint if desired. Its beans, chickpeas and vegetables make it filling, so a simple side salad can add a crisp contrast.

The ingredient list includes toasted ground almonds and two kinds of vinegar, but the method does not explain when to use them. Check the source recipe for clarification before deciding how to incorporate them.

Recipe notes & tips

• Brown the pork in batches if needed so the pieces colour rather than crowd the pot.
• Keep the heat low while the onion softens to prevent it from catching.
• Stir the paprika in briefly and add the next ingredients promptly to avoid scorching it.
• Cut the vegetables to similar sizes so they cook at a similar pace.
• Taste the broth before serving and adjust the salt carefully.
• Remove the mint before the optional uncovered reduction, as directed.

Variations

• Use water: choose it instead of chicken stock for a less savoury base.
• Adjust the pulses: use the listed cooked beans and chickpeas, adding them near the end so they warm through.
• Change the sausage: choose a different ground sausage for a different seasoning profile.
• Add fresh mint: scatter a few leaves over each serving for a brighter finish.
• Control the broth: simmer uncovered briefly if you prefer a thicker stew.

Common mistakes to avoid

• Crowding the pork: it may steam rather than brown; fry it in batches if necessary.
• Burning the paprika: it can turn bitter; stir it in briefly over low heat.
• Cutting vegetables too small: they can lose their shape; keep the carrot pieces substantial.
• Reducing too long: the stew can become too thick; check it during the short uncovered boil.
• Adding salt without tasting: sausage and stock may already be seasoned; adjust the seasoning near the end.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the stew has thickened.

Frequently asked questions