Make this hearty Spanish pork stew with pearl onions and chickpeas simmered in a rich and comforting sauce.
This Spanish pork stew is just what a good stew should be: rich and comforting, hearty and warming, full of very tender meat pieces. In addition, you have the onions and the chickpeas. And trust me, they are a wonderful addition.
While we are at it, you could tryย chicken and chickpea stewย orย Spanish vegetable soup.
I love a good stew, especially when the weather gets wetter and colder. I grew up with them. Stews seem to be the heart of Romanian cooking, not only the kind of meat stew one would expect but also lots and lots of vegetable stews. A good stew can be so comforting on a cold, rainy day. It warms you up from the inside and leaves you wishing nothing more.
Recipe ingredients
Pork: Stewing pork cubes, they are usually pork shoulder (pork butt), cut into rather large chunks, about 1.2 inches/ 3 cm. Try this amazing Pork and Sweet Potato Stew, too.
Onions: Small pearl onions are what you need to make this Spanish-style stew.
Chickpeas: 1 can of chickpeas, drained or the same amount of cooked chickpeas, about 8 oz/ 230 g.
Broth or stock: I almost always use homemade beef bone broth, chicken stock, or turkey bone broth, depending on what I have in the fridge or freezer at the moment.
- Good quality beef broth or chicken stock is perfectly fine. It is preferable to use low-sodium and add more salt at the end of the cooking process, if necessary. Stews tend to be too salty if your broth is too salty.
Sherry: It gives this pork stew its Spanish touch. Use good quality dry sherry. It should not be expensive, but it should not be the cheapest either.
See the recipe card for full information on ingredients and quantities.
How to make Spanish pork stew?
- Step #1: Dry the meat cubes and brown them in two batches.
- Step #2: Cook the meat and tomato paste for 1 minute. Add the sherry, scrape up all the browned bits, and let bubble until almost all the liquid evaporates.
- Step #3: Add broth, spices, drained chickpeas, and peeled onions. Simmer, covered, for about 30-40 minutes until everything is tender, removing the lid during the last 5 to 10 minutes.
- Step #4: If necessary, thicken the sauce with cornstarch. Adjust the taste.
Good to know!
When making stew or goulash, always dry the meat with kitchen paper before frying.
Cook the meat in batches to avoid overcrowding the pan, which can prevent proper searing. Two batches should be enough for this amount of meat if using a regular-sized pan.
I prefer using a Dutch oven for stews, but any thick-bottomed pan with a well-fitting lid will work.
Spanish Pork Stew
Ingredients
- 1 lb pork cubes, shoulder 450 g
- 1 lb pearl onions 450 g
- 2 tablespoons vegetable oil
- 1 ยฝ tablespoon tomato paste
- ยผ cup dry sherry 60 ml
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- 2 ยฝ cups beef broth 550 ml, Note
- 1 can chickpeas drained
- 2 teaspoons corn starch
- 1 tablespoon lemon juice more to taste
- fine sea salt and pepper
Instructions
- Prepare ingredients: Pat dry the meat cubes with kitchen paper. Set aside. Peel the pearl onions and set them aside.1 lb pork cubes, shoulder 450 g
- Brown meat: Heat the oil in a Dutch oven or heavy-bottomed pan and brown the meat cubes in two batches, on all sides, and on high heat.2 tablespoons vegetable oil
- Saute: Return all the meat to the pot and add the tomato paste, stir well and cook, often stirring, for about 1 minute. Add the sherry, mix well, scrape all the browned bits and let bubble until almost all the liquid evaporates.1 ยฝ tablespoon tomato paste + ยผ cup dry sherry/ 60 ml
- Cook stew: Add the hot broth, oregano, cumin, bay leaf, salt, and pepper. Stir well, then add the drained chickpeas and the peeled onions. Bring to a boil, turn down the heat, and simmer, covered, for about 30-40 minutes until the meat and the onions are tender. Remove the lid during the last 5 to 10 minutes of the cooking time to allow the sauce to thicken slightly.2 ยฝ cups beef broth/ 550 ml + 1 teaspoon dried oregano + 1 teaspoon ground cumin + 1 bay leaf + 1 can chickpeas + 1 lb pearl onions/ 450 g
- Thicken stew: If necessary, thicken the sauce with cornstarch. Mix the cornstarch with a little bit of water until you have a thick yet pourable paste. Stir the paste into the sauce while whisking all the time. Stir well and bring to boil again. Turn off the heat as soon as it boils and stir well.2 teaspoons corn starch
- Adjust the taste with a bit of lemon juice, salt, and pepper. Serve with boiled potatoes or rice.1 tablespoon lemon juice + fine sea salt and pepper
Kimberly @ The Daring Gourmet says
This stew sounds fabulous! The pomegranate molasses is such a nice addition and coincidentally I just purchased some this week at a specialty shop in Seattle - perfect! ๐
Chris Scheuer says
This sounds wonderful. I love the beautiful mahogany-hued sauce!
Jess @ Sweetest Menu says
What a hearty looking stew. Is there anything better in winter? I love how thick that gorgeous sauce is!
Luke Cavanagh says
Thanks for sharing.
Balvinder says
This recipe sounds delicious with chickpeas and good amount of pearl onions.
Angie@Angie's Recipes says
This looks so good..I first thought you used chestnuts...but chickpeas sound like a great pairing too.
Dawn @ Girl Heart Food says
This looks unbelievably good!! I just love the combination of pork, pearl onions and chickpeas. And love how you added hot red pepper paste. I bet that pomegranate molasses adds such a richness too. I would love to curl up with a big bowl of this and big hunk of bread for dunkin', especially since it's raining here today ๐ Pinned!