Galician Pork and Vegetable Stew

Galician Pork and Vegetable Stew

The Bon Apetit recipes I’ve been using lately never had failed me, everything was spot on like this recipe that we had for today, the Galician Pork and Vegetable Stew.

Before we head on to what this dish is all about let me introduce you to Galician cuisine, though I am not an expert on it I will be sharing you what I know. Galicia is found in the North Western part of Spain and their famous food items are empanadas, polbo á feira, Tetilla cheese (it looks like an enormous Hersheys white chocolate kisses), Albariño and a liquor called Orujo.

The region is surrounded by water so expect a wide variety of seafood in their cuisine. Their staple includes potato, corn and wheat. Galicia’s grasses and shrubs are green the whole year making it an excellent region for grazing hence dairy and meat is are also popular. Having said that cured and processed meats can be found in the region and also plays a major part of their cuisine.

For this dish most of the elements are true to what Galician cuisine has to offer except for the seafood part as this adaptation from Bon Apetit is made out of different meats and potatoes. It’s a very good hearty dish, all in one meal that is very comforting, again another two thumbs up!

Galician Pork and Vegetable Stew
Prep time
Cook time
Total time
Serves: 6-8
  • 400 g can chickpeas, drained
  • 800 g pork ribs, cut into smaller pieces
  • 500 g bacon hock
  • 500 g beef brisket, cubed
  • 3 pcs Spanish chorizo, sliced
  • 2½ litres of water
  • white section of 2 leeks, sliced
  • 800 g potatoes, peeled and cubed
  • 1 bunch kale, ribbed and sliced into strips
  • salt
  • freshly ground black pepper
  1. In a large pot combine together pork ribs, bacon hock, beef brisket, Spanish chorizo, leeks and water. Bring to a boil then simmer for 1 hour.
  2. Add the potatoes and kale then simmer for 30 more minutes.
  3. Add the chickpeas then simmer for 5 more minutes, season with freshly ground black pepper and salt if required.


Galician Pork and Vegetable Stew Wide


9 Responses

  1. Kristy says:

    Looks warm and hearty!

  2. Oh, yum, Raymund – I have always love Bon Appetit recipes and it used to be one of my favourite mags back in the day – before online made all those great recipes so easy to get1

  3. mjskit says:

    Oh I can’t wait for cooker weather to give this bowl of deliciousness a try! Great selection of meats that you used.

  4. Bon Appetit recipes are fail safe I reckon & after a quick skirt through the pantry & fridge all I have to buy is brisket…. will let you know how it goes Raymond.

  5. Definitely comforting Ray…
    ps i think slighly charred the chorizo, bacon and all meat first before puring the water…

  6. Definitely a crowd pleaser and I’m a chorizo fiend!!! I love a mix of all the delicious things you can find in a stew, such as these. Made for comforting evenings in with loved ones and a hearty meal, with minimal effort! ps, I’m guessing it’s still freezing in NZ too!

  7. Sammie says:

    This looks really great Ray!! Never knew much about Glaician cuisine. 😀 Sounds like it’s a little similar to Filipino food!

  8. What a comforting hearty soup! I think this is my first time hearing Galician food. Thanks for the introduction!

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