Entree: Spain – Madrid & Castile – Carcamusa (A hearty pork and chorizo stew flavored with tomato and wine, traditional to Madrid)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) Spanish chorizo, sliced
- 2 oz (56 g) serrano ham, diced
- 2 tbsp (30 ml) olive oil
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) chicken or beef stock
- 1 cup (150 g) frozen peas
- 1 tsp (5 g) smoked paprika (pimentón)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a heavy skillet or cazuela over medium-high heat. Add the pork cubes and brown on all sides, working in batches if necessary, about 6–8 minutes total.
2. Add the sliced chorizo and diced serrano ham to the pan and cook 2–3 minutes until the chorizo releases its oils and begins to color.
3. Stir in the chopped onion and sauté until softened, about 4 minutes, then add the minced garlic and smoked paprika and cook 30 seconds until fragrant.
4. Pour in the white wine to deglaze the pan, scraping up browned bits, and simmer until reduced by half, about 3–4 minutes.
5. Add the crushed tomatoes, stock and bay leaf. Bring to a gentle simmer, reduce heat to low, cover partially and cook until the pork is tender, about 35–40 minutes.
6. Stir in the frozen peas, simmer 3–5 minutes until heated through. Adjust seasoning with salt and pepper and remove the bay leaf.
7. Spoon into bowls, sprinkle with chopped parsley and serve hot with crusty bread.