Spanish Andalusian Stew

1. 1

   In a large casserole, heat the olive oil. Add the salt pork and saute over fairly high heat for 5 minutes. Remove with a slotted spoon and reserve.

2. 2

   Add the pieces of ham, pork and chicken to the casserole. Brown over high heat, then season with salt and pepper.

3. 3

   Return the reserved salt pork to the casserole. Pour in the cold water and bring rapidly to a boil. Skim the surface. Add the chick-peas and return to a boil, then lower heat, cover and simmer gently for 1 1/2 hours. Add the vegetables, re-cover and continue simmering for 1 more hour.

4. 4

   Season the stew with the garlic, saffron, cumin and coriander, then remove vegetables and meats with a slotted spoon and arrange on a heated serving platter. Bring broth to a boil and reduce slightly over high heat. Pour broth over meat and vegetables. Serve immediately. Serves 4 to 6.

5. 5

   Larousse Treasury of Country Cooking.

* Per serving · 4 servings · Values may vary.