Estofado A La Andalucia (pork Stew) Recipe at MyDish

Estofado A La Andalucia (pork Stew)

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Method

  • Cut the meat into cubes about 3 cm. Place it in a stew pot with the green pepper, cut into strips, the tomato cut into quarters, the onions & carrots.

  • In a mortar, crush the saffron (or tumeric), peppercorns, cloves, roasted garlic, cinnamon, & dissolve in the water.

  • Add this to the pot with the oil, bay leaves, parsley, salt & white wine.

  • Cover, bring to the boil & simmer for about 1 hour, adding more water or stock as needed to keep the meat just covered with liquid.

  • Then add the fried potatoes & cook another 10 - 15 minutes.

  • (Other vegetables can be added to this stew & it is perfectly acceptable to add quartered pears or apples as well).

  • Serve with fresh crusty bread.

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    Ingredients

    • 1 kilo lean pork. large diced
    • 1 Large Green Peppers. chopped
    • 1 Large tomato (diced)
    • 2 onions sliced
    • 2 carrots. halved lengthways
    • ½ tsp saffron or Tumeric Powder
    • 8 Black Peppercorns
    • 2 cloves
    • 1 head of garlic. roasted
    • ½ tsp Cinnamon
    • 100 ml Water
    • 50 ml olive oil
    • 2 Bay Leaves
    • 1 sprig parsley
    • 2 tsps salt
    • ¼ litre White wine
    • 4 potatoes. cut into chips & fried
    • 1 or 2 chicken stock cubes

    By Views 1388  Added Sat Dec 12 2009


    An easy to make, one pot traditional dish, can even be cooked over an open fire, as the Spanish used to do many years ago (& still do when town families visit the countryside). Feeds the whole family cheaply. Read More