Main Course · Dinner · Spanish ·

Catalonian Escudella with Pork and Vegetables

Name: Catalonian Escudella with Pork and Vegetables
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 1 ½ lbs pork shoulder, cut into large chunks; 1 link Spanish chorizo, sliced; 2 pig's trotters, cleaned and cut in half; 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; 8 cups chicken or beef stock; 1 bay leaf; Salt, to taste; Black pepper, to taste; 1 large onion, finely chopped; 2 cloves garlic, minced; 2 tbsp olive oil; 1 can (14 oz) crushed tomatoes

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.

4.7(985 reviews)

·By Ethan Brooks·July 23, 2025

Catalonian Escudella with Pork and Vegetables — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Pork

For the Vegetables

For the Broth

For the Sofrito

Nutrition

Per serving

Calories: 549 kcal
Protein: 38.5 g
Carbs: 29.5 g
Fat: 31.8 g
Fiber: 5.8 g

Whole recipe

Total

Calories: 3292 kcal
Protein: 231 g
Carbs: 178 g
Fat: 191 g
Fiber: 35 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 ½ lbs pork shoulder cut into large chunks	1440	130	0	100	0
1 link Spanish chorizo sliced	230	14	2	20	0
2 pig's trotters cleaned and cut in half	540	54	0	36	0
3 medium potatoes peeled and quartered	390	10	90	0	10
2 carrots peeled and cut into large pieces	50	1	12	0	4
1 leek sliced into rounds	38	1	9	0	1
½ head of cabbage cut into wedges	110	6	24	1	10
8 cups chicken or beef stock	80	8	0	6	0
1 bay leaf	0	0	0	0	0
Salt to taste	0	0	0	0	0
Black pepper to taste	2	0	1	0	1
1 large onion finely chopped	44	1	10	0	2
2 cloves garlic minced	8	0	2	0	0
2 tbsp olive oil	240	0	0	28	0
1 can (14 oz) crushed tomatoes	120	6	28	0	7

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Pork

1
Season the Pork
Mix pork shoulder with salt and pepper, rub thoroughly.
Tip: Make sure pork is properly cleaned and marinated before cooking.
2
Refrigerate
Refrigerate for at least 1 hour to enhance flavor infusion.

Preparing the Sofrito

1
Heat the Oil
Heat olive oil in a skillet over medium heat.
2
Sauté Onions and Garlic
Add onions and garlic, and sauté until golden.
3
Add Tomatoes
Stir in crushed tomatoes and cook for 10 minutes, stirring occasionally.
Tip: Make the sofrito ahead of time to save on prep time.

How to Make Catalonian Escudella with Pork and Vegetables

Total time: 4 h · Yields 6 servings

1
Brown the Pork
Heat a large pot and brown the marinated pork shoulder until golden on all sides.
2
Add Aromatics
Add the pig's trotters, broth, chorizo, bay leaf, and prepared sofrito. Bring to a boil.
3
Simmer the Stew
Lower the heat and let it simmer for 2 hours, adding the vegetables halfway through.