Authentic Spanish Gypsy Stew
1 cup chick peas canned or fresh soaked overnight
2 lbs. pork cubed
1/2 lb. chorizo sausage
1 lb. pork bones
10 cups water
2 medium potatoes peeled & cubed
2 medium bay leaves
1 medium onion finely chopped
3 cloves garlic finely chopped
1/3 cup olive oil
2 cans pumpkin peeled & cubes
(butter or acorn squash can also be used)
1 cup green beans
2 tomatoes - 1 15oz. can petite diced can also be used
1 bunch swiss chard chopped
1/2 cup bread crumbs
1oz. almonds
1/4 teaspoon saffran
salt & pepper
1 tablespoon red wine vinegar
1. Heat olive oil in a large soup pot on medium high heat. Use a
paper towel & dry the pork cubes well so they brown good. Fry the
cubes of pork on all sides until nicely brown. Remove & set aside.
2. Fry the bones until the meat on them is browned. Remove set
aside. Fry the chorizo until no longer pink. Remove & set aside.
Add the onions & saute until translucent. Add garlic & saute about
a minute.
3. Return pork, pork neck bones, chorizo to the pot & fill with
water just until the meat is barely covered. Simmer for 5
minutes. Then add garbanzo beans, pumpkin, potatoes, bay
leaves & swiss chard. Simmer 15 minutes.
Olla Gitana
There are a lot of recipe variations for Olla Gitana, I
selected this one because my great Grandmother who
was of Yugoslavian decent made a stew like this & used
pork neck bones in it. I like the flavor pork neck bones
give a stew. Sometimes I use them in my spaghetti sauce
for a very different & delicious flavor.
Grind almonds & mix breadcrumbs. Add mix to stew along with
saffron. Return to boil, then reduce the heat to low cover &
simmer for another 30 minutes or until vegetables soft. Add salt
& pepper to taste. Stir in vinegar & serve with crusty bread.