Galician Pork and Vegetable Stew

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

From the kitchen of Carly

A gutsy Galician stew that layers pork ribs, ham, chorizo, and pancetta with chickpeas and potatoes into something deeply satisfying. The broth picks up smoke and salt from the meat; the vegetables soften into it all. Pure comfort in a bowl.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 cups dried garbanzo beans* (chickpeas; about 9 1/2 ounces)
11 1 1/2-pound rack baby back pork ribs, cut into 3-rib sections
11 to 1 1/4 pounds ham, cut into 3 x 2 x 3/4-inch pieces
11 1-pound smoked ham shank
11 pound fully cooked smoked Spanish chorizo,** cut into 1/2-inch-thick rounds
11 pound skirt steak, cut crosswise into 8 pieces
18 ounces 1/3-inch-thick slices pancetta (Italian bacon), coarsely chopped
116 cups water
15 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1-inch pieces
13 pounds 3-inch-diameter white skinned potatoes, peeled, halved
11 pound kale (2 large bunches)
1center ribs removed
1cut crosswise into 3/4-inch-wide strips (about 16 cups)

Instructions

Place garbanzos in large bowl. Add water to cover by 2 inches. Let soak overnight. Drain.
Place pork ribs, ham, ham shank, chorizo, steak, and pancetta in heavy large pot. Add 16 cups water. Bring to boil. Add garbanzos and leeks. Reduce heat to medium-low, cover partially, and simmer until garbanzos are tender, adjusting heat as needed to maintain active simmer, about 1 hour. Add potatoes and kale; simmer until potatoes are tender, 40 to 50 minutes.
Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls.
Available at specialty foods stores and Italian markets.
** A pork link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from latienda.com.
The rich stew needs a big red wine. José recommends a Ribera del Duero from northern Spain, like the Bodegas Alejandro Fernández 2006 "Pesquera" Tinto ($34). The Zarus 2004 Barrica ($15) would also be a good choice.