How to Make Spicy Spanish Style Pork Stew (Easy, One-Pot Recipe)

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner and cheaper while still providing flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Bouillon cubes are a cost-effective way to add flavor.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Black pepper is a common spice that can add heat.

Prepare or heat your stock.

Add the stock, garlic, onions, meat, and sausages to a large pot and bring everything to a boil.

Boil for 1-2 minutes and skim the surface if any foam appears (this is the fat from the meat reducing).

Reduce heat to low and once the pot is simmering, add the oil, bay leaves, Szechuan peppercorns, chili flakes, and smoked paprika. Season with some salt (to taste).

Simmer covered for at least 45 minutes. Add a splash of water every 15-20 minutes to ensure everything is covered with stock.

Add the chickpeas and simmer for another 15 minutes.

Remove the bay leaf, garlic, onions, and rosemary sprigs.

The chickpeas should be slightly creamy in consistency. If too watery, mash them in the pot.

Ladle some of the chickpeas and liquid from the pot into a bowl. Top with a few pieces of chorizo, a chunk of morcilla, and a few slices of pork belly and pancetta. Serve piping hot with plenty of fresh bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens