Spanish Andalusian Stew

Name: Spanish Andalusian Stew
Ingredients: 1/4 cup olive oil; 1/4 lb salt pork, diced; 1/4 lb ham hock, cubed; 3/4 lb pork loin, cubed; 3/4 lb chicken, chopped; salt; fresh ground pepper; 3 quarts cold water; 2 cups chickpeas, cooked; 6 turnips; 4 carrots, chopped; 4 onions, quartered; 1/2 lb green beans; 1 small cabbage, quartered; 3 medium potatoes, quartered; 3 garlic cloves, pressed; 1 pinch saffron (optional); 1/2 teaspoon cumin; 1 pinch coriander

19 ingredients

5 steps

Ingredients

1/4 cup olive oil
1/4 lb salt pork, diced
1/4 lb ham hock, cubed
3/4 lb pork loin, cubed
3/4 lb chicken, chopped
salt
fresh ground pepper
3 quarts cold water
2 cups chickpeas, cooked
6 turnips
4 carrots, chopped
4 onions, quartered
1/2 lb green beans
1 small cabbage, quartered
3 medium potatoes, quartered
3 garlic cloves, pressed
1 pinch saffron (optional)
1/2 teaspoon cumin
1 pinch coriander

Directions

1

In a large casserole, heat the olive oil. Add the salt pork and saute over fairly high heat for 5 minutes. Remove with a slotted spoon and reserve.
2

Add the pieces of ham, pork and chicken to the casserole. Brown over high heat, then season with salt and pepper.
3

Return the reserved salt pork to the casserole. Pour in the cold water and bring rapidly to a boil. Skim the surface. Add the chick-peas and return to a boil, then lower heat, cover and simmer gently for 1 1/2 hours. Add the vegetables, re-cover and continue simmering for 1 more hour.
4

Season the stew with the garlic, saffron, cumin and coriander, then remove vegetables and meats with a slotted spoon and arrange on a heated serving platter. Bring broth to a boil and reduce slightly over high heat. Pour broth over meat and vegetables. Serve immediately. Serves 4 to 6.
5

Larousse Treasury of Country Cooking.