Ingredients
Pork
- 6 2 1/2-inch-thick pork shank pieces
- 1/2 pig's foot (optional)
- 2 tablespoons extra-virgin olive oil
- 2 large carrots, chopped
- 1 large onion, chopped
- 5 large garlic cloves, chopped
- 1 tablespoon chopped fresh thyme
- 1 28-ounce can plum tomatoes in juice, tomatoes coarsely chopped
- 2 cups low-salt chicken broth
- 1 cup medium-dry Sherry
- 3 dried ancho chiles*, halved, stemmed, seeded
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 tablespoon Spanish sweet paprika (pimentón dulce) or Hungarian sweet paprkia
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 1/4 pounds smoked ham shanks
Garbanzo beans and gremolata
- 2 tablespoons extra-virgin olive oil
- 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
- 1 large garlic clove, minced
- Large pinch of saffron threads
- 2 thin prosciutto slices, finely chopped
- 1/4 cup finely chopped fresh Italian parsley
- 1/4 cup chopped toasted almonds
- 1 tablespoon grated orange peel
- 4 thin prosciutto slices, torn into strips (for garnish)
Description
Four Varieties Of Pork Give This Stew-like Dish Remarkable Flavor And Satisfying Richness.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter