Recipe courtesy of Rick Moonen

Spanish Stew

Save Recipe
  • Level: Easy
Share This Recipe


3 pork chops

1 cup flour

2 tablespoons chile powder

2 tablespoons cumin powder

1 tablespoon salt

1 cup olive oil

6 cloves garlic, plus 1 tablespoon

2 red onions, diced

1 orange pepper, diced

1 green pepper, diced

1 jalapeno pepper, diced

1 dried Chile pepper, re-hydrated

1/2 pint grape tomatoes

1/2 jar green manzanilla olives, drained

1/2 jar black olives, drained

3 ounces capers, drained

2 1/2 cups dry white wine

2 cups redi-cut tomatoes

Pinch dry thyme

Salt and pepper

1 head cauliflower

1 tablespoon butter

1/2 tablespoon chile flakes

1 bag egg noodles

1 bunch scallions


  1. Remove the meat from the bone and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very well for 10 minutes. Drain some of the oil leaving approximately 1/4 cup left in the pan. Add 6 cloves garlic and cook until almost brown, about a minute. Stir in the onions and the peppers. Cover and steam for 5 minutes. Add the grape tomatoes, canned tomatoes and 2 cups wine. Bring to a simmer. Add the olives, capers, salt pepper and thyme. Cover and simmer for 45 minutes until meat is tender. Trim the outer leaves from the cauliflower. In a small pot just large enough to hold the vegetable add 1/4 cup olive oil and over medium heat add the cauliflower. Season with salt and add 1/2 cup wine. Cover and steam for 5 minutes. When wine is evaporated add butter, 1 tablespoon garlic and chile flakes. Turn every minute cover until tender. Boil the egg noodles in salted water. Toss with the scallions and drizzle with olive oil. Serve with stew.

Spanish Rabbit Stew

Spanish Turkey Meatball Stew

Spanish Chicken Stew with Manchego Polenta

Spanish Tripe Stew with Chick Peas, Chorizo and Paprika