Spanish Pork Stew- Olla Gitana
This hearty Spanish Pork Stew is representative of the South of Spain and combines a lovely array of fall fruits and vegetables. Dr. B and I recently traveled to Spain and fell in love with the simple and delicious foods that we enjoyed all over Spain. This classic pork stew is the perfect fall or winter cozy meal, all in one dish. I usually double this recipe so that we have enough for two meals. This stew freezes well too!
Equipment
- cast iron cocotte
Ingredients
- 1 pound pork, cubed
- 1/2 pound pork sausage
- 1/2 pound beef or pork bones
- 2 yellow onions, diced
- 7.5 ounces tomato puree or plain tomato sauce
- 2 cloves garlic minced
- 1 tsp paprika (I use half smoked paprika and half sweet paprika but use your favorite!)
- 4 cups bone broth or water
- 3 tbsp apple cider vinegar
- 1/2 cup pumpkin, cubed
- 2 carrots, diced
- 1 cup green beans, cut into 1 inch pieces
- 2 pears, peeled and diced
- 1 cup white beans, canned is fine-like cannellini beans
- 1 cup chickpeas canned is fine
- 1/4 cup almonds, toasted and ground (or use 1/4 c almond flour)
- 5 saffron threads
- 1/2 cup red wine Spanish red if available!
- 2 tbsp bread crumbs use gluten free or sourdough breadcrumbs
- salt to taste
- olive oil for serving
- mint leaves for garnishing and serving
Instructions
- Brown the pork sausage in a cast iron pot over medium high heat, and set aside. Leave the fat in the pot and use it to brown the cubed pork.
- Cut the pork into 1 inch cubes, pat dry with a paper towel, and brown in the same hot cast iron pot. Brown the meat in batches and set aside with the sausage.
- Turn down the heat and in the same pot, saute the onion until soft and translucent.
- Add tomato, garlic, and paprika and mix well.
- Return the browned pork and the bones to the pot and cover with bone broth. Add the vinegar. Bring to a boil, reduce heat and simmer for an hour.
- Prepare the vegetables while the pot is simmering.
- Once the stew has been cooking for an hour, add pumpkin, green beans, carrots and pears. Simmer for another 20 minutes.
- Add the beans, crushed almonds, wine, saffron and breadcrumbs. Stir well and taste. Season with salt as needed- start with a tablespoon and adjust to your liking.
- At this point, adjust liquid if needed. Add bone broth or water, if the stew is too thick. Cook for another 20 minutes, until pork and vegetables are very fork tender.
- If your stew is too soupy, bring to a boil for 5 minutes over high heat, uncovered. This stew can remain on the stovetop or even in the oven on low until you are ready to serve. The flavors only improve with more cooking time.
- Remove the bones and taste once again and adjust salt if needed.
- Serve in bowls with a sprig of mint and a drizzle of olive oil.