Spicy Pork Stew with Chickpeas and Sausage

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Is it stew weather? I think it’s finally stew weather here at least. This morning a thick, chilly fog bank settled on the northern central valley and didn’t lift until after 10. We actually made this stew in early summer, but it was too hot in most of the country to post it. But it looks like the 80 degree days we’ve been having this last month are finally behind us, and now is the time for a warm, spicy, hearty stew. This pork stew is inspired by the flavors of Spain, with chunks of pork shoulder, chickpeas, olive oil, garlic, parsley and paprika. Smoked paprika too, which adds just a touch of smokey flavor to the stew.

Spicy Pork Stew with Chickpeas and Sausage Recipe

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  • Prep time: 20 minutes
  • Cook time: 3 hours
  • Yield: Serves 10 to 12.

Smoked paprika adds a lovely smokey flavor to this stew. If you don't have any, and can't find it anywhere, you can sub regular paprika.

Ingredients

  • 1 Tbsp olive oil
  • 3 pounds pork shoulder, cut into 1-2 inch chunks
  • Salt
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • All of the cloves from 1 head garlic, peeled and chopped
  • 1 pound hot Italian sausage links (not loose) or Spanish chorizo (use gluten-free sausages for gluten-free option)
  • 1 15-ounce can crushed tomatoes
  • 3 1/2 cups water
  • 2 Tbsp sweet paprika
  • 1 teaspoon hot paprika (can sub 1/4 teaspoon red chili flakes)
  • 1-2 teaspoons smoked paprika
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 bunch parsley, chopped

Method

1 Heat the olive oil in a large pot over medium-high heat. Working in batches to ensure that you do not crowd the pan, brown the pieces of pork shoulder. If there is a fatty side to a chunk of pork, put that side down on the pan to help render out the fat. Sprinkle a little salt over the pork as it cooks. Once browned, set aside to a bowl.

2 Once the pork pieces have browned and have been removed from the pan, drain off all but a couple tablespoons of fat from the pan. Add the chopped onions and carrots to the pan. Stir well and scrape up any bits from the bottom of the pot. Cook over medium-high heat until the onions start to brown. Add the chopped garlic and cook for another minute.

3 Add the pork, the sausage, crushed tomatoes and water, then stir to combine. Stir in the various paprikas. Add salt to taste. Bring to a simmer and cook for at least 2 hours, or until the pork shoulder is melt-in-your mouth tender.

4 Remove the sausages from the pot and cut them into chunks, then return them to the pot. Add the chickpeas and parsley, stir well and adjust salt to taste. Cook for 5 minutes further.

Excellent served with crusty bread and red wine.

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Links:

Spanish-style Fish Stew - from Stephen Cooks
Spanish White Bean Soup with Pork Shoulder - from Tasting Spoons
Spanish Chilindron Stew - from Hunter Angler Gardener Cook

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Showing 4 of 31 Comments

  • Weiwen

    I added a bunch of mustard greens to make it a bit healthier and they went really, really well with the stew. Also, I felt like sherry vinegar really lent a nice depth of flavor.

  • Debbie Jaynes

    Delicious!

  • Kait

    I love your site and recipes! Just put together this stew on a cold January day and absolutely love it. I used a hickory smoked sea salt to season the pork too :)

  • Lisa

    Do you think this stew would do okay reheating?

    I want to make it for my Spanish tapas themed housewarming party. My plan is to make it the night before and heat it over low the night of the party. Would this work? Also, would it be okay for me to pop my whole dutch oven in the fridge after cooking it and then just put the dutch oven back on the stove to warm it up the next day?

    Thanks for the help!

    Yes on both counts. In fact, it will probably be better the next day as stews tend to be. ~Elise

  • KariVery

    Made this last night and WOW!!! Didn’t make the garlic potatoes to go with it, but served it with orzo pasta instead. It was sooo good! I do think mashed potatoes would have been best, or maybe roasted potatoes. Also, after reading the comment above about the stew not being flavorful enough, I did make one adjustment – instead of adding hot water, I used homemade chicken stock. I also did not use bratwurst as I originally planned, I used hot Italian sausage, like the recipe calls for. Also, using at least the hot and smoked paprikas is a MUST – I think it would not have tasted as great with just one kind, and those two are the most interesting of the three. Another great one to add to our rotation, Elise!

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