Andalusian Gypsy Stew
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs
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Servings
6
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Calories
592 kcal
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Course
Main Course
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Cuisine
Spanish
Andalusian Gypsy Stew
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A wonderfully rich and satisfying stew with a deliciously unique flavor profile from the Andalusia region of southern Spain.
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Ingredients
- 2 tablespoons olive oil
- 1 lb pork chop cut in 1/2 inch chunks, or pork steak
- 1/2 lb ground sausage spicy
- 1/2 lb pork bones , you can get these from your butcher
- 2 yellow onion diced, medium
- 2 cloves garlic , minced
- 2 tablespoons chicken bouillon base
- 1 tablespoon paprika sweet
- 1 1/2 teaspoons kosher salt
- 30 ounces garbanzo bean rinsed and drained (paleo: omit and substitute more veggies, canned
- 2 cups pumpkin can substitute butternut or acorn squash, fresh, diced
- 15 ounce diced tomato or 2 fresh tomatoes, diced, petite, canned
- 1/2 lb Green bean cut into 1 inch pieces, fresh
- 1 pear , peeled, cored and diced
- 1 bunch swiss chard , chopped
- 15 almonds ground and toasted (preheat oven to 425 F, spread ground almonds on a baking sheet and toast for 1 minute, whole
- 2 tablespoons bread crumbs , paleo and gluten free: omit and substitute a few extra almonds
- 2 tablespoons red wine vinegar
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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