Spanish Pork Stew- Olla Gitana

This hearty Spanish Pork Stew is representative of the South of Spain and combines a lovely array of fall fruits and vegetables. Dr. B and I recently traveled to Spain and fell in love with the simple and delicious foods that we enjoyed all over Spain. This classic pork stew is the perfect fall or winter cozy meal, all in one dish. I usually double this recipe so that we have enough for two meals. This stew freezes well too!

If you like this Spanish Pork Stew, you may also like; Lamb Stew, Curry Lentil Stew or this Lentil Stew.

Why You’ll Love This Spanish Pork Stew

• This hearty stew is super flavorful and chock full of seasonal fruits and vegetables.
• Keeps well so make a double batch and freeze it.
• Uses seasonal produce to take advantage of what’s available this time of year.

Ingredients

• Pork – I used pork, cubed.
• Pork sausage – I also used pork sausage.
• Beef or pork bones – These add a deeper flavor to the stew.
• Onions – I used yellow onions, diced, but white will also work.
• Tomato puree – Use tomato puree or plain tomato sauce.
• Garlic – Fresh garlic, minced.
• Paprika – I use half smoked paprika and half sweet paprika but use your favorite!
• Bone broth – Bone broth adds even more flavor but you can also use water.
• Apple cider vinegar – Apple cider vinegar adds a bit of acidity to help the flavors mingle.
• Pumpkin- Use fresh pumpkin, cubed, or your favorite squash.
• Carrots – Carrots, diced. If using organic no need to peel.
• Green beans – Fresh or frozen green beans, cut into 1-inch pieces.
• Pears – Fresh ripe pears, peeled and diced.
• White beans – Use canned beans like cannellini.
• Chickpeas – Canned chickpeas are fine too.
• Almonds- Toasted and ground almonds or use 1/4 c almond flour.
• Saffron threads
• Red wine – Use Spanish red if available!
• Bread crumbs – Use gluten free or sourdough breadcrumbs.
• Salt to taste
• Olive oil for serving
• Mint leaves for garnishing and serving

How To Make

• Brown the pork sausage in a cast iron pot over medium high heat, and set aside. Leave the fat in the pot and use it to brown the cubed pork.
• Cut the pork into 1 inch cubes, pat dry with a paper towel, and brown in the same hot cast iron pot. Brown the meat in batches and set aside with the sausage.
• Turn down the heat and in the same pot, saute the onion until soft and translucent.
• Add tomato, garlic, and paprika and mix well.
• Return the browned pork and the bones to the pot and cover with bone broth. Add the vinegar. Bring to a boil, reduce heat and simmer for an hour.
• Prepare the vegetables while the pot is simmering.
• Once the stew has been cooking for an hour, add pumpkin, green beans, carrots and pears. Simmer for another 20 minutes.
• Add the beans, crushed almonds, wine, saffron and breadcrumbs. Stir well and taste. Season with salt as needed- start with a tablespoon and adjust to your liking.
• At this point, adjust liquid if needed. Add bone broth or water, if the stew is too thick. Cook for another 20 minutes, until pork and vegetables are very fork tender.
• If your stew is too soupy, bring to a boil for 5 minutes over high heat, uncovered. This stew can remain on the stovetop or even in the oven on low until you are ready to serve. The flavors only improve with more cooking time.
• Remove the bones and taste once again and adjust salt if needed.
• Serve in bowls with a sprig of mint and a drizzle of olive oil.

Storage

Store leftover stew in an airtight container in the fridge for 3-4 days. You can also freeze leftovers for up to 3 months. I like to freeze the stew in individual portions so we can easily grab one meal at a time. Defrost in the fridge overnight and then reheat over the stove or in the microwave.

Pro Tips

Here are a few things you can do to make sure your Spanish Pork Stew turns out every time.

• Don’t be afraid to use canned beans. Just rinse them well before adding them to the pot.
• Don’t compromise on the simmering time, this is necessary to allow the flavors to develop and blend together.
• There are a lot of ingredients in this stew so best to take everything out before you begin to ensure you have everything on hand.

FAQs

What meat can you use in a stew?

This really depends on what kind of stew you are using but you can use chuck steak, pork or ground beef, ground chicken or ground turkey.

What is the secret to good stew?

It is important to use good quality ingredients and to allow them time to stew and develop flavor.

Why do you put vinegar in stew?

Sometimes vinegar is used to deglaze the pot but it also adds flavor.

Did you make this recipe? If you did, please tag me and share on Instagram!