Spanish Pork Stew | Carcamusas - The Famous Pork Stew from Toledo, Spain

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork loin

Chicken thigh is leaner and more affordable.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor with a higher smoke point.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and can be made at home.

Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.

Add 1 pound of diced pork shoulder and brown on all sides, about 5-7 minutes.

Remove the pork and set aside.

In the same pot, add 1 chopped onion, 2 minced garlic cloves, and 1 chopped green bell pepper; sauté until softened, about 4-5 minutes.

Stir in 2 chopped tomatoes and 1 tablespoon of paprika; cook for 2-3 minutes until fragrant.

Return the pork to the pot; add 2 bay leaves and 1 cup of white wine.

Pour in 2 cups of chicken broth, ensuring the pork is submerged; bring to a simmer.

Cover and cook on low heat for 1 hour, until the pork is tender.

Add 1 cup of peas and 1 diced carrot; cook uncovered for an additional 10 minutes.

Season with salt and black pepper to taste.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: