Spanish Stew Recipe

Name: Spanish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Mix the flour, chile powder, cumin and salt in a bowl.
3
Toss the meat in the seasoned flour.
4
Preheat a saucepot over high heat.
5
Add olive oil, meat, bones and brown very well for 10 minutes.
6
Drain some of the oil leaving approximately 1/4 cup left in the pan.
7
Add 6 cloves garlic and cook until almost brown, about a minute.
8
Stir in the onions and the peppers.
9
Cover and steam for 5 minutes.
10
Add the grape tomatoes, canned tomatoes and 2 cups wine.
11
Bring to a simmer.
12
Add the olives, capers, salt pepper and thyme.
13
Cover and simmer for 45 minutes until meat is tender.
14
Trim the outer leaves from the cauliflower.
15
In a small pot just large enough to hold the vegetable add 1/4 cup olive oil and over medium heat add the cauliflower.
16
Season with salt and add 1/2 cup wine.
17
Cover and steam for 5 minutes.
18
When wine is evaporated add butter, 1 tablespoon garlic and chile flakes.
19
Turn every minute cover until tender.
20
Boil the egg noodles in salted water.
21
Toss with the scallions and drizzle with olive oil.
22
Serve with stew.

1099

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 3 pork chops, 1 cup flour, 2 tablespoons chile powder, 2 tablespoons cumin powder, and more.

Yes, Spanish Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Stew

How did you like this recipe?

Frequently Asked Questions