Galician Pork and Vegetable Stew Recipe | Epicurious

Name: Galician Pork and Vegetable Stew Recipe | Epicurious
Ingredients: 1 1/2 cups dried garbanzo beans* (chickpeas; about 9 1/2 ounces); 1 1 1/2-pound rack baby back pork ribs, cut into 3-rib sections; 1 to 1 1/4 pounds ham, cut into 3 x 2 x 3/4-inch pieces; 1 1-pound smoked ham shank; 1 pound fully cooked smoked Spanish chorizo,** cut into 1/2-inch-thick rounds; 1 pound skirt steak, cut crosswise into 8 pieces; 8 ounces 1/3-inch-thick slices pancetta (Italian bacon), coarsely chopped; 16 cups water; 5 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1-inch pieces; 3 pounds 3-inch-diameter white skinned potatoes, peeled, halved; 1 pound kale (2 large bunches), center ribs removed, cut crosswise into 3/4-inch-wide strips (about 16 cups)

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Traditionally, the broth, meats, and vegetables are all served separately, but feel free to serve everything in the same bowl. The beans need to soak overnight, so start this recipe one day ahead.

Keywords

stew
spanish
portuguese
chickpea
pork rib
ham
chorizo
pancetta
leek
potato
kale
main
dinner
nut free
gluten free
dairy free
make ahead
one-pot meals
simmer
bon appétit

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Ingredients

1 1/2 cups dried garbanzo beans* (chickpeas; about 9 1/2 ounces)
1 1 1/2-pound rack baby back pork ribs, cut into 3-rib sections
1 to 1 1/4 pounds ham, cut into 3 x 2 x 3/4-inch pieces
1 1-pound smoked ham shank
1 pound fully cooked smoked Spanish chorizo,** cut into 1/2-inch-thick rounds
1 pound skirt steak, cut crosswise into 8 pieces
8 ounces 1/3-inch-thick slices pancetta (Italian bacon), coarsely chopped
16 cups water
5 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1-inch pieces
3 pounds 3-inch-diameter white skinned potatoes, peeled, halved
1 pound kale (2 large bunches), center ribs removed, cut crosswise into 3/4-inch-wide strips (about 16 cups)