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olive oil salt pork ham hock pork loin chicken salt fresh ground pepper cold water chickpeas carrots onions green beans cabbage potatoes garlic saffron cumin Coriander
Viewed: 30 - Published at: 9 years agoIngredients
- 1/4 cup olive oil
- 1/4 lb salt pork, diced
- 1/4 lb ham hock, cubed
- 3/4 lb pork loin, cubed
- 3/4 lb chicken, chopped
- salt
- fresh ground pepper
- 3 quarts cold water
- 2 cups chickpeas, cooked
- 6 turnips
- 4 carrots, chopped
- 4 onions, quartered
- 1/2 lb green beans
- 1 small cabbage, quartered
- 3 medium potatoes, quartered
- 3 garlic cloves, pressed
- 1 pinch saffron (optional)
- 1/2 teaspoon cumin
- 1 pinch coriander
Method
- In a large casserole, heat the olive oil. Add the salt pork and saute over fairly high heat for 5 minutes. Remove with a slotted spoon and reserve.
- Add the pieces of ham, pork and chicken to the casserole. Brown over high heat, then season with salt and pepper.
- Return the reserved salt pork to the casserole. Pour in the cold water and bring rapidly to a boil. Skim the surface. Add the chick-peas and return to a boil, then lower heat, cover and simmer gently for 1 1/2 hours. Add the vegetables, re-cover and continue simmering for 1 more hour.
- Season the stew with the garlic, saffron, cumin and coriander, then remove vegetables and meats with a slotted spoon and arrange on a heated serving platter. Bring broth to a boil and reduce slightly over high heat. Pour broth over meat and vegetables. Serve immediately. Serves 4 to 6.
- Larousse Treasury of Country Cooking.
