Pork Stew with Chorizo, White Beans and Leeks

Pork Stew with Chorizo, White Beans and Leeks

Recipe Rating: 3.64618
Serves 6
Hearty comfort food at its most robust, this rustic meat-lover's stew, sometimes called Fabada, conjures up visions of rural old-European country life. In an updated version of this classic dish, we pair pork chops, bacon and chorizo with leeks and white beans. For a slightly less piquant stew, use fresh chorizo sausage rather than the dry, cured version, which is heavier on the seasonings.
  • 8 thick slices bacon, chopped
  • 1 (10-ounce) dried hot chorizo sausage, cut into 1/4-inch slices
  • 2 medium bone-in pork chops, meat cut into 1/2-inch pieces, bones reserved
  • Coarse sea salt, to taste
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium white onion, chopped
  • 1 large leek, finely chopped
  • 3 cups cooked white beans
  • 3 cups low-sodium chicken broth (gluten-free, if desired)
  • 2 bay leaves
  • 1 teaspoon Spanish sweet paprika (optional)
  • Ground black pepper, to taste
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In medium-sized pot, cook the bacon over medium heat until lightly brown, about 4 minutes. Use a slotted spoon to transfer bacon to a paper-towel lined dish, and set aside. Add chorizo to the pot and cook in the remaining bacon fat until lightly browned, caramelized and slightly smoking, about 4 minutes. Take chorizo out and reserve. Sprinkle pork meat with salt and pepper, then add to pot and cook for about 5 minutes, or until slightly browned. Remove and reserve.

Discard about half of the fat in the pot, being careful not to remove any solids. Add oil, onions and leeks and cook until translucent but not brown, about 6 minutes. 

Place 1 1/2 cups of the beans in a blender along with 2 cups of the broth and blend until smooth. Add bean purée , bay leaves, remaining 1 1/2 cups beans, bacon, chorizo, pork meat, pork bones and remaining 1 cup broth to pot and cook on medium heat, uncovered, until boiling, about 15 minutes, stirring from the bottom from time to time. Add paprika and season with salt and pepper.

Reduce heat to low, and cook, uncovered, stirring occasionally, for another 20 minutes. Remove and discard bay leaves and pork chop bones, then ladle into bowls and serve. Garnish with a drizzle of olive oil, if you like.
Nutritional Info: 
Per Serving: 610 calories (360 from fat), 40g total fat, 13g saturated fat, 85mg cholesterol, 1100mg sodium, 30g carbohydrates, (10 g dietary fiber, 2g sugar), 31g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.