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My husband made a special request for dinner. He wanted pork stew like they make in Spanish restaurants. I admit I was a little intimidated at first , so I went online for help. After reviewing about a half dozen recipes, I decided to go with Simply Recipes. I didn’t go wrong at all! I like recipes like this one because it wasn’t complicated or time consuming. Nor, did the recipe require expensive ingredients that I’ll never use again. I bought boneless country style ribs and had the butcher cut the meat for me. I seasoned the pork with Adobo seasoning. Instead of sausage, I used chorizo. We served it over yellow rice. My husband and I both enjoyed dinner tonight. It was perfect. Thank you Simply Recipes!
I have made this at least three times a season for the last 3 years. We all love it. My sons have even called for the recipe. I haven’t changed the recipe at all, because we like it just the way it is. Nice crusty french bread and a side salad, makes a wonderful, cozy dinner on a chilly evening! Thank you!
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.
Great idea, I love mustard greens!
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 :)
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
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!
just enjoyed this for supper…lots of deep flavors. Delicious. Be sure to have plenty of good bread to sop up the gravy…yum.
I want to make this and serve it over smashed garlic potatoes – sounds Dee LISH! I have some bratwurst sausages already, so I’ll probably use those, and I have a bunch of cilantro on hand so I’ll use that instead of parsley. Can’t wait to try this!
Made the pork stew yesterday and it was excellent…..family loved it and will definately make this again!
I made this and found it quite dull; flavourless. Sorry! Won’t be adding to my recipe repertoire.
The pound of sausage should have brought you all the flavor you needed. Perhaps you didn’t use a spicy sausage? Or perhaps you just needed to add a bit more salt. ~Elise
Made this last night. It was phenomenal! So tasty and satisfying. I had sweet and hot paprika but not smoked so I skipped it and I used bulk chorizo. Great flavors!
mmmmmmmmmmmm…good. Leftovers tonight.
Made this today and it was absolutely delicious. The pork fell apart, no knives needed. Added peas at the same time as the chick peas. Thanks for such a great recipe.
LOVED IT. Being from Spain, I grew up eating alll kinds of different stews. This one was absolutely delicious and very easy to make. I would recommend it to anyone. Also, smoked paprika is my absolute favorite spice, it added such a homey taste to the whole meal. My only regret is the fact that I couldn’t find real chorizo at my local store. Recipe was fantastic and I will most certainly make it again.
Another good substitute for the chickpeas is hominy. Goes so well with pork in a stew.
Delicious! In Latin American countries we make this soup with white beans. Ingredients are the same, you can add smoked pork ribs and oregano leaves. We use dried white beans with the same process as described Elise for the dried chickpeas. I hope you try!! Thanks for this wonderfull recipe Elise!
Smoked paprika really is the best. I discovered it about a year ago. I have 3 paprikas in my pantry… sweet, sweet hot smoked, and hot smoked paprikas :)
Could you explain what hot paprika is? I have smoked, hungarian sweet and some other bulk that I found at a spice purveyor but really? How do you know what’s hot? I find paprika perplexing.
Hot paprika is spicy, like red chili powder, but not as spicy as chili. Sometimes I find it hard to find the Hungarian paprikas, both sweet and hot. These days it just seems they sell plain paprika, which is just sweet paprika. But if you can find Hungarian paprika in the cans, usually they have both sweet and hot. ~Elise
Are the sausages added raw ie not browned first?
That’s right. They’ll cook over the couple hours of cooking with the other ingredients. ~Elise
Yum! Hubby is allergic to chick peas. I’m thinking cannellini beans instead. Looks SO good!