Galician Pork and Vegetable Stew

Name: Galician Pork and Vegetable Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams baby back pork ribs, cut into 3-rib sections; 355 milliliters dried garbanzo beans* (chickpeas; about 9 1/2 ounces); 454 grams smoked ham shank; 454 grams ham, cut into 3 x 2 x 3/4-inch pieces; 4 liters pound kale (2 large bunches), center ribs removed, cut crosswise into 3/4-inch-wide strips (about; 5 larges leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1-inch pieces; 1 kilograms 3-inch-diameter white skinned potatoes, peeled, halved; 454 grams skirt steak, cut crosswise into 8 pieces; 454 grams fully cooked smoked Spanish chorizo,** cut into 1/2-inch-thick rounds; 4 liters water

You can never have too many main course recipes, so give Galician Pork and Vegetable Stew It is perfect for Autumn. If you have ham, chorizo, kale, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place garbanzos in large bowl.

Ingredients you will need

Chickpeas

Equipment you will use

Bowl

Add water tocover by 2 inches.

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Water

Let soak overnight.

Drain.

Place pork ribs, ham, ham shank,chorizo, steak, and pancetta in heavy largepot.

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Pork Ribs

Pancetta

Chorizo

Steak

Ham

Add 16 cups water. Bring to boil.

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Water

Add garbanzos and leeks. Reduce heat tomedium-low, cover partially, and simmeruntil garbanzos are tender, adjusting heatas needed to maintain active simmer, about1 hour.

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Chickpeas

Leek