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gypsy stew recipe Andalusian traditional authentic pork butternut squash pumpkin green beans

Andalusian Gypsy Stew

By Kimberly Killebrew
A wonderfully rich and satisfying stew with a deliciously unique flavor profile from the Andalusia region of southern Spain.
5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 6

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

Calories: 592kcalCarbohydrates: 43gProtein: 31gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gCholesterol: 82mgSodium: 1886mgPotassium: 1274mgFiber: 12gSugar: 11gVitamin A: 7401IUVitamin C: 35mgCalcium: 168mgIron: 6mg
Course Main Course
Cuisine Spanish
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