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Spicy Spanish Pork Stew

Spicy Spanish Pork Stew

Oh, how wonderfully perfect this stew is for this wintry weather we are sludging through right now! This’ll warm you inside – out, and satisfyyy?! Oh my, yes indeedy, indeed! (This can be made with beef or chicken as well, if using beef, then get a few “stew bones” from your butcher. If using chicken, then use bone end removing meat from bone and reserving large bones for the stew pot.)

Spicy Spanish Pork Stew
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  • 3 pork chops, deboned but save those bones! You will ad those later when cooking.
  • 1 cup flour
  • 2 tablespoons chili powder
  • 2 tablespoons cumin powder
  • 1 tablespoon salt
  • 1 cup olive oil
  • 6 cloves garlic, plus 1 tablespoon minced
  • 2 red onions, diced
  • 1 orange pepper, diced
  • 1 green pepper, diced
  • 1 jalapeno pepper, diced
  • 1 dried Chile pepper, rehydrated
  • 1/2 pint grape tomatoes
  • 1/2 jar green manzanilla olives, drained
  • 1/2 jar black olives, drained
  • 3 ounces’ capers, drained
  • 2 1/2 cups dry white wine
  • 2 cups diced tomatoes
  • Pinch dry thyme
  • Salt and pepper
  • 1 head cauliflower
  • 1 tablespoon butter
  • 1/2 tablespoon chili flakes
  • 1 bag egg noodles
  • 1 bunch scallions


Remove the meat from the bone and dice into 1inch cubes. Mix the flour, chili powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a sauce pot over high heat. Add olive oil, meat, bones and brown very well for 10 minutes. Drain some of the oil leaving approximately 1/4 cup left in the pan. Add 6 cloves garlic and cook until almost brown, about a minute. Stir in the onions and the peppers. Cover and steam for 5 minutes. Add the grape tomatoes, canned tomatoes and 2 cups wine (this would be a fine time to have a good quality “box (no longer is that an oxymoron) wine” such as La Vielle Ferme. This Cotes du Ventoux wine is delicious to drink and is used in the kitchens of a number of topflight restaurants.) Bring to a simmer. Add the olives, capers, salt pepper and thyme. Cover and simmer for 45 minutes until meat is tender. Trim the outer leaves from the cauliflower. In a small pot just large enough to hold the vegetable add 1/4 cup olive oil and over medium heat add the cauliflower. Season with salt and add 1/2 cup wine. Cover and steam for 5 minutes. When wine is evaporated add butter, 1 tablespoon garlic and chili flakes. Turn every minute cover until tender. Boil the egg noodles in salted water. Toss with the scallions and drizzle with olive oil. Serve with stew.

Pair this dish with the 2010 Baron De Ley, Rioja Reserva…but only 8 cases are available (750ml) – $19.99 per bottle for a wine rated 95 points* from what many in the region are calling “the greatest vintage for Rioja in 50 years!” “The 2010 Baron de Ley Rioja Reserva is brilliant purple to the edge. Dusty, complex aromas of crushed black fruits, violets, and sweet spice, laced with cedar (plenty of new oak here). Rich and juicy, soft and silken in texture, filled with an almost New World black fruit core, yet still wonderfully mineral and restrained like fine Bordeaux, finishing with sturdy, ripe tannin backbone. Drink now2022. “*Evocative scents of coconut, wood smoke, dark cherry and strawberry fruit. Displays punch of citrus acidity and a fine rasp of tannin on the long, classic finish. Very well balanced with firm structure.’ Decanter Magazine, Tasters: Peter Richards MW, Sarah Jane Evans MW, Xavier Rousset MS.


Courtesy of: Richard and Bella.

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