Andalusian Gypsy Stew
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An incredibly rich and hearty stew of garbanzo beans, pork, sausage, green beans, pumpkin, tomatoes, pears, Swiss chard, almonds and more combine to create a truly unique and flavorful authentic Gypsy Stew from the Andalusia region of southern Spain!
What is Gypsy Stew?
Andalusia is the southernmost part of Spain. Although economically the poorest region in Spain, it is arguably the richer in culture and cultural identity. Bullfighting, flamenco, and Moorish-influenced architectural styles, to name a few, are all of Andalusian origin. It is also the home of Spain’s Gypsies. This stew, called Olla Gitana, is a favorite among the Andalusian Gypsies. The use of almonds and bread crumbs is of Moorish influence (early Muslims who once ruled Spain), while the inclusion of pear is a distinctly Gypsy touch.
A hearty stew of garbanzo beans, pork, sausage, green beans, pumpkin, pears, Swiss chard, almonds, onions, tomatoes and spices – a full array of ingredients and interesting flavor combinations that will leave you feeling satisfied. You may even feel inspired to reach across the dinner table, grab your partner, and dance the flamenco!
A note to my vegetarian readers: Levante, a neighboring area of Spain, also commonly eats a vegetarian version of this stew. Simply omit the meat and increase the amount of pumpkin by a cup along with an extra pear. Saute the onions and garlic and follow the instructions from there, skipping the hour of simmering.
Enjoy!
More delicious soups and stews from around the world:
- German Potato Soup
- Minestrone
- Harira
- Guinness Beef Stew
- Hungarian Goulash
- Tom Kha Gai
- Scotch Broth
- Beef Bourguignon
- Pichelsteiner
- Matzo Ball Soup
- Caldo Verde
- Pozole Rojo
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Andalusian Gypsy Stew
Ingredients
- 2 tablespoons olive oil
- 1 lb pork chops or pork steaks , cut in 1/2 inch chunks
- 1/2 lb spicy ground sausage
- 1/2 lb pork bones , you can get these from your butcher
- 2 medium yellow onions , diced
- 2 cloves garlic , minced
- 2 tablespoons chicken bouillon base
- 1 tablespoon sweet paprika
- 1 1/2 teaspoons kosher salt
- 30 ounces canned garbanzo beans , rinsed and drained (paleo: omit and substitute more veggies)
- 2 cups fresh diced pumpkin , (can substitute butternut or acorn squash)
- 15 ounce can petite diced tomatoes , or 2 fresh tomatoes, diced
- 1/2 lb fresh green beans , cut into 1 inch pieces
- 1 pear , peeled, cored and diced
- 1 bunch Swiss chard , chopped
- 15 whole almonds , ground and toasted (preheat oven to 425 F, spread ground almonds on a baking sheet and toast for 1 minute)
- 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
Originally published on The Daring Gourmet January 20, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
What cut of pork do you use?
I am making this stew tomorrow and am curious about something. For the stock, is the simmering for an hour enough to build a hearty stock? In my experience a slow summer all day with the bones and whatnot is important to build the stock. I await your advice. Please and Thank You
Congratulations for your wonderful web. I love it. I am from Madrid (Spain) and I your gipsy stew is fantastic.
Thanks so much for visiting and for the compliment, Mayte, and friendly greetings to beautiful Madrid!
At what point do you add the vinegar?
Hi Becky! Thanks for catching that – it’s added in the first part of step 3.
Thank you for your kinds words, Maria. Yes, you’ll enjoy this stew! It’s fully of yummy, healthy vegetables and is even better as leftovers. I made it for lunch today and it was even better this evening as the flavors have had time to blend. Maybe to aroma of this stew will help coax that baby out!! Best wishes to you and the soon-to-arrive little one!
This looks yummy too!..thanks for the info on the dish. Kyle was reading it together with me and he said that you should write a book!..I told him we have told you that already lol. Anyhow i will be making this recipe soon too…i just wish the baby would come out so i have more energy and time to make all the recipes!!! lol
Thank you for your kinds words, Maria. Yes, you’ll enjoy this stew! It’s fully of yummy, healthy vegetables and is even better as leftovers. I made it for lunch today and it was even better this evening as the flavors have had time to blend. Maybe to aroma of this stew will help coax that baby out!! Best wishes to you and the soon-to-arrive little one!