Recipe courtesy of Rick Moonen

Spanish Stew

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  • Level: Easy
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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.