Galician stew

Galician stew

Course: Main dish, Main dish
Cuisine: Galician, Galician
Keyword: stew, stew
Calories: 922.94kcal

Prep Time: 12 hours
Cook Time: 2 hours
Total Time: 14 hours
The first thing to say is that, in addition to the meat indicated in the ingredients, other parts of the pork can be used (head, ear, tail ...) and it can also be added, chicken, marrowbone, veal, etc. In any case, the pork we use must be well desalted.
Chickpeas and vegetables are also used (cabbage or turnip greens, mainly). When I made the recipe for the video, I didn't have any vegetables, that's why it doesn't appear. Normally, I cook it in a separate pot, taking the liquid from the pot where the meat is cooking. This makes it easier to drain. I do the same with chickpeas and potatoes.
And a recommendation: keep the broth, which can be frozen, to make Galician broth, soup, pancakes or whatever we want. And if I say it, it's because there are people who throw it away.
Servings 8 serves


  • 1 kg pork shoulder
  • ½ strip pork rib salty
  • 1 piece pancetta
  • 4 chorizo
  • ½ kg veal meat flank or brisket
  • 8 potato
  • 1 cabbage or 2 bundles of turnip greens
  • ½ kg chickpeas cooked
YouTube video

Step by step instructions

  • We cook all the meat together in plenty of water and when it is almost cooked (1 hour and a half), take out enough broth for another pot to cook the potatoes and vegetables.
  • If we do not use previously cooked chickpeas, we should have soaked them for at least 12 hours and made them with broth resulting from cooking the meat until tender.
  • When everything is cooked, drain and serve.


Calories: 922.94kcal | Carbohydrates: 55.91g | Protein: 62.9g | Fat: 48.58g | Saturated Fat: 17.25g | Trans Fat: 0.13g | Cholesterol: 210.87mg | Sodium: 1393.97mg | Potassium: 1760.77mg | Fiber: 12.39g | Sugar: 9.32g | Vitamin A: 531.95IU | Vitamin C: 92.01mg | Calcium: 142.09mg | Iron: 7.75mg

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