Galician stew with chestnuts

Galician stew with chestnuts

Course: Main dish
Cuisine: Galician
Keyword: chestnuts, stew
Calories: 816.35kcal

Prep Time: 50 minutes
Cook Time: 1 hour 45 minutes
Time to desalt the meats: 12 hours
Total Time: 14 hours 35 minutes
Now that we are in the chestnut season, do not stop trying them with the stew. The contrast with the salty meat is exquisite.
In this recipe I did not have vegetables so it goes without them, but the normal thing is to accompany the meats with cabbage or turnip greens. As for the chickpeas, I did not put them because it seemed to me that the chestnuts were enough.
Servings 8 serves


  • 500 g pork shoulder
  • 1 strip pork rib
  • 1 piece pancetta
  • 1 piece pork head
  • 3 chorizo
  • 500 g chestnut
  • 500 g potato

Step by step instructions

  • We put the meat to desalinate the night before. We can also peel chestnuts in advance as it takes time, in the absence of the invention of a special peeler.
  • All the meat is cooked together except for the rib, which is added about half an hour after the rest, as it would fall apart if we put it in from the beginning.
  • Half an hour before the meat is ready, take broth into two pots in which the chestnuts will be cooked in one and the potatoes in the other.
  • Make sure that the chestnuts do not fall apart too much and when the potatoes are ready, drain everything and serve.


Calories: 816.35kcal | Carbohydrates: 38.55g | Protein: 42.55g | Fat: 52.73g | Saturated Fat: 18.02g | Trans Fat: 0.3g | Cholesterol: 179.93mg | Sodium: 1042.06mg | Potassium: 1022.23mg | Fiber: 1.38g | Sugar: 0.49g | Vitamin A: 285.61IU | Vitamin C: 37.74mg | Calcium: 44.83mg | Iron: 4.2mg

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