Andalusian Gypsy Stew

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Course Main Course

Cuisine Spanish

Servings

2 tablespoons olive oil
1 lb pork , 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 cubes chicken or vegetable bouillon
1 tablespoon paprika
2 15 oz cans garbanzo beans (paleo: omit and substitute more veggies)
2 cups pumpkin , diced (can substitute butternut or acorn squash)
15 ounce can petite diced tomatoes , or 2 fresh tomatoes, diced
1/2 lb green beans , cut into 1 inch pieces
1 pear , 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
salt to taste

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 cubes and paprika. 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 immediately with crusty bread.

Keyword Andalusian Gypsy Stew, Spanish Stew

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