Spicy Pork Stew with Chickpeas and Sausage

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.

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


  • 1 tablespoon extra virgin 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 tablespoons 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


1 Brown the pieces of pork shoulder in olive oil, sprinkle with salt: 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 Sauté onions, carrots, garlic: 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 browned pork, sausage, tomatoes, water, paprikas, salt, then simmer 2 hours: 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 Cut up the sausage links and return to the pot, add chickpeas, parsley: 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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  • Marie

    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!


  • Dawn C.

    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!


  • 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


  • 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!

  • Carmen

    just enjoyed this for supper…lots of deep flavors. Delicious. Be sure to have plenty of good bread to sop up the gravy…yum.


  • KariVery

    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!

  • joanne stone

    Made the pork stew yesterday and it was excellent…..family loved it and will definately make this again!

  • casperghost66

    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

  • anna

    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.

  • nysilver

    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.

  • Eva

    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.

  • BJC

    Another good substitute for the chickpeas is hominy. Goes so well with pork in a stew.

  • Lilibeth

    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!

  • Meagan

    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 :)

  • Beth S.

    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

  • Sarah

    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

  • Jaime

    Yum! Hubby is allergic to chick peas. I’m thinking cannellini beans instead. Looks SO good!

  • Midwestern Mary

    Ooooo, this looks wonderful! I will definitely try this, and yes, it’s stew weather. I recently improvised a stew with chicken, butternut squash, tomatoes, poblano peppers and dried ancho chiles. It seems like the possibilities for stew are almost endless! I love one dish meals, and I love autumn weather.

  • Cindy

    Do you think this could be made in a slow-cooker? If so, any advice?

    Should work. I would put everything in a slow cooker at step 3 (after browning the meat and sautéing the onions). Then cook on low until done. ~Elise

  • Meghan

    Does this freeze well? We just got a chest freezer, and I am still trying to figure out what I can and cannot freeze. Plus there are just two adults and a toddler!

    I haven’t tried freezing it so don’t know firsthand. Don’t see why it wouldn’t freeze well. ~Elise

    • Dawn C.

      I have frozen the leftovers and it does freeze very well! I usually freeze in a vacuum seal bag, so I can freeze flat to save space in the freezer. Then we take it with us when we go camping in the motorhome! Nothing says love like a warm stew on a chilly night at the campground.

  • Al in SoCal

    This looks great and I love chickpeas (I call them garbanzo beans – is there a diff?)

    Anywhoo …. you think it’s too runny to put over rice? Want to jump in my computer screen and have some.

    I put everything over rice. If it’s in a bowl, doesn’t matter if it’s too runny. As for the difference between chickpeas and garbanzo beans, those are just two different names for the same bean. ~Elise

  • Kim

    This sounds wonderful. Smoked paprika adds such a richness in flavour that complements pork, sausage and tomatoes really well. It is one of my all time favourite spices. If you like smoked meats and have not tried smoked paprika before, it is well worth the effort to find it. Smoked salt can also be used instead of regular salt if it easier to find in some areas. I will definitely be giving this stew a try.

  • Crosswise

    If I wanted to use dried chickpeas, how would the recipe change?

    Hmm. If I were to make this using dried chickpeas, I would start with 1 1/4 cup of dried chickpeas, put them in a pot, cover with a couple inches of cold water and let them soak overnight. The next day I would drain them, cover them again with a couple inches of new water, bring to a boil, reduce to a simmer, and cook until just tender. Then drain them and add them to the recipe here as you would the canned chickpeas. ~Elise