Catalonian Escudella with Pork and Vegetables
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
For the Vegetables
For the Broth
For the Sofrito
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
Catalonian Escudella with Pork and Vegetables
Catalonian Escudella with Pork and Vegetables
Serving
Serve this hearty stew in large bowls, ensuring each serving gets a generous portion of both meat and vegetables, complemented with a few slices of crusty bread.