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4.6 from 21 votes

Spanish Pork Stew

Make this hearty Spanish pork stew with pearl onions and chickpeas, simmered in a rich, comforting sauce.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 servings
Calories: 526 kcal
Course: Main Course
Cuisine: Spanish

Ingredients

  • 1 lb pork cubes, shoulder 450 g
  • 1 lb pearl onions  450 g
  • 2 tablespoons vegetable oil
  • 1 ½ tablespoon tomato paste
  • ¼ cup dry sherry 60 ml
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 2 ½ cups beef broth 550 ml, Note
  • 1 can chickpeas drained
  • 2 teaspoons corn starch
  • 1 tablespoon lemon juice more to taste
  • fine sea salt and pepper

Instructions

    Cup of Yum
  1. Prepare ingredients: Pat dry the meat cubes with kitchen paper. Set aside. Peel the pearl onions and set them aside.1 lb pork cubes, shoulder 450 g
  2. Brown meat: Heat the oil in a Dutch oven or heavy-bottomed pan and brown the meat cubes in two batches, on all sides, and on high heat.2 tablespoons vegetable oil
  3. Saute: Return all the meat to the pot and add the tomato paste, stir well and cook, often stirring, for about 1 minute. Add the sherry, mix well, scrape all the browned bits and let bubble until almost all the liquid evaporates.1 ½ tablespoon tomato paste + ¼ cup dry sherry/ 60 ml
  4. Cook stew: Add the hot broth, oregano, cumin, bay leaf, salt, and pepper. Stir well, then add the drained chickpeas and the peeled onions. Bring to a boil, turn down the heat, and simmer, covered, for about 30-40 minutes until the meat and the onions are tender. Remove the lid during the last 5 to 10 minutes of the cooking time to allow the sauce to thicken slightly.2 ½ cups beef broth/ 550 ml + 1 teaspoon dried oregano + 1 teaspoon ground cumin + 1 bay leaf + 1 can chickpeas + 1 lb pearl onions/ 450 g
  5. Thicken stew: If necessary, thicken the sauce with cornstarch. Mix the cornstarch with a little bit of water until you have a thick yet pourable paste. Stir the paste into the sauce while whisking all the time. Stir well and bring to boil again. Turn off the heat as soon as it boils and stir well.2 teaspoons corn starch
  6. Adjust the taste with a bit of lemon juice, salt, and pepper. Serve with boiled potatoes or rice.1 tablespoon lemon juice + fine sea salt and pepper

Notes

  • Broth: Homemade beef broth or beef bone broth. Or good quality, low-sodium store-bought beef broth.

Nutrition Information

Serving 1/4 of the dish Calories 526kcal (26%) Carbohydrates 30g (10%) Protein 41g (82%) Fat 27g (42%) Saturated Fat 7g (35%) Polyunsaturated Fat 17g Cholesterol 110mg (37%) Sodium 1141mg (48%) Fiber 6g (24%) Sugar 9g (18%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 526

% Daily Value*

Serving 1/4 of the dish
Calories 526kcal 26%
Carbohydrates 30g 10%
Protein 41g 82%
Fat 27g 42%
Saturated Fat 7g 35%
Polyunsaturated Fat 17g 100%
Cholesterol 110mg 37%
Sodium 1141mg 48%
Fiber 6g 24%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.