Andalusian Gypsy Stew

Name: Andalusian Gypsy Stew
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 6 serving
Ingredients: 2 tablespoons olive oil; 1 lb pork chops or pork steaks; 1/2 lb spicy ground sausage; 1/2 lb pork bones; 2 medium yellow onions; 2 cloves garlic; 2 tablespoons chicken bouillon base; 1 tablespoon sweet paprika; 1 1/2 teaspoons kosher salt; 30 ounces canned garbanzo beans; 2 cups fresh diced pumpkin; 15 ounce can petite diced tomatoes; 1/2 lb fresh green beans; 1 pear; 1 bunch Swiss Chard; 15 whole almonds; 2 tablespoons bread crumbs; 2 tablespoons red wine vinegar

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings
6
Calories
592 kcal
Course
Main Course
Cuisine
Spanish

Andalusian Gypsy Stew

Nevaeh Sloan

Report

A wonderfully rich and satisfying stew with a deliciously unique flavor profile from the Andalusia region of southern Spain.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons olive oil
1 lb pork chops or pork steaks , cut in 1/2 inch chunks
1/2 lb spicy ground sausage
1/2 lb pork bones , you can get these from your butcher
2 medium yellow onions , diced
2 cloves garlic , minced
2 tablespoons chicken bouillon base
1 tablespoon sweet paprika
1 1/2 teaspoons kosher salt
30 ounces canned garbanzo beans , rinsed and drained (paleo: omit and substitute more veggies)
2 cups fresh diced pumpkin , (can substitute butternut or acorn squash)
15 ounce can petite diced tomatoes , or 2 fresh tomatoes, diced
1/2 lb fresh green beans , cut into 1 inch pieces
1 pear , peeled, cored and diced
1 bunch Swiss Chard , chopped
15 whole almonds , ground and toasted (preheat oven to 425 F, spread ground almonds on a baking sheet and toast for 1 minute)
2 tablespoons bread crumbs , paleo and gluten free: omit and substitute a few extra almonds
2 tablespoons red wine vinegar

Add to Shopping List

Instructions

Heat the olive oil in a Dutch oven over medium-high heat. Pat the pork cubes with paper towels to dry (this will enable browning). Fry the cubes of pork on all sides until nicely browned. Remove and set aside. Fry bones until the meat on them is browned. Remove and set aside. Fry the ground sausage until no longer pink. Add the onions and saute until translucent. Add the garlic and saute for another minute.Return the pork and pork bones to the Dutch oven and fill with water just until the meat is barely covered. Add the bouillon base, paprika and salt. Bring to a boil, reduce heat to low, cover, and simmer for one hour.Add the pumpkin, beans, tomatoes, almonds, bread crumbs, and red wine vinegar. Return to a boil, reduce the heat to low, cover and simmer for another 20 minutes. Add the Swiss chard and pears and continue to simmer for 10-15 minutes. Add salt to taste.Serve hot with crusty bread.

Nutrition Information

Show Details

Calories 592kcal (30%) Carbohydrates 43g (14%) Protein 31g (62%) Fat 36g (55%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Monounsaturated Fat 17g Cholesterol 82mg (27%) Sodium 1886mg (79%) Potassium 1274mg (36%) Fiber 12g (48%) Sugar 11g (22%) Vitamin A 7401IU (148%) Vitamin C 35mg (39%) Calcium 168mg (17%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 592 kcal

% Daily Value*

Calories	592kcal	30%
Carbohydrates	43g	14%
Protein	31g	62%
Fat	36g	55%
Saturated Fat	11g	55%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	17g	85%
Cholesterol	82mg	27%
Sodium	1886mg	79%
Potassium	1274mg	27%
Fiber	12g	48%
Sugar	11g	22%
Vitamin A	7401IU	148%
Vitamin C	35mg	39%
Calcium	168mg	17%
Iron	6mg	33%