Catalonian Escudella with Pork and Vegetables

Name: Catalonian Escudella with Pork and Vegetables
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 ½ lbs pork shoulder; 1 link Spanish chorizo; 2 pig's trotters; 3 medium potatoes; 2 carrots; 1 leek; ½ head of cabbage; 8 cups chicken or beef stock; 1 bay leaf; Salt; Black pepper; 1 large onion; 2 cloves garlic; 2 tbsp olive oil; 1 can (14 oz) crushed tomatoes

A Hearty Traditional Spanish Stew

Experience a warm and comforting dish with roots in the Catalonian region, blending pork and a medley of vegetables for a rustic and filling meal.

3 h
6
Intermediate

Ingredients

For the Pork

1 ½ lbs pork shoulder

cut into large chunks

1 link Spanish chorizo

sliced

2 pig's trotters

cleaned and cut in half

For the Vegetables

3 medium potatoes

peeled and quartered

2 carrots

peeled and cut into large pieces

1 leek

sliced into rounds

½ head of cabbage

cut into wedges

For the Broth

8 cups chicken or beef stock

1 bay leaf

Salt

to taste

Black pepper

to taste

For the Sofrito

1 large onion

finely chopped

2 cloves garlic

minced

2 tbsp olive oil

1 can (14 oz) crushed tomatoes

Preparation

Marinating the Pork

Season the Pork

Mix pork shoulder with salt and pepper, rub thoroughly.

Make sure pork is properly cleaned and marinated before cooking.

Refrigerate

Refrigerate for at least 1 hour to enhance flavor infusion.

Preparing the Sofrito

Heat the Oil

Heat olive oil in a skillet over medium heat.

Sauté Onions and Garlic

Add onions and garlic, and sauté until golden.

Add Tomatoes

Stir in crushed tomatoes and cook for 10 minutes, stirring occasionally.

Make the sofrito ahead of time to save on prep time.

Cooking Process

Brown the Pork

Heat a large pot and brown the marinated pork shoulder until golden on all sides.

Add Aromatics

Add the pig's trotters, broth, chorizo, bay leaf, and prepared sofrito. Bring to a boil.

Simmer the Stew

Lower the heat and let it simmer for 2 hours, adding the vegetables halfway through.

Plating & Serving