While the Celtic nation of Galicia in northwest Spain is renowned for its scrumptious seafood, this recipe for pork and vegetable stew will surely whet your whistle.
1 1/2 cups dried garbanzo beans (chickpeas; about 91/2 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 3x2x3/4-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)
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. Serves 8.
Ith do shàth!
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