“You must permit me to take you back with me to Rozarria.”
—Al-Cid Margrace, FFXII
This is a useful recipe when you have meat left over from a barbecue. Because the pork shoulder was cooked with a spice rub, I didn’t include any additional seasonings. If you’re using a less strongly seasoned meat, you could include a tablespoon of smoked paprika or chili powder.
- 2 tablespoons olive oil
- 1 large onion, peeled and diced (about 2 cups)
- 1 head of garlic (about 8-12 cloves), peeled and halved
- 1 large carrot or 2 medium carrots, scrubbed and chopped
- 6 oz. cooked chorizo, andouille, or other spicy smoked sausage, cut into ½” rounds
- 1 lb. cooked pork shoulder
- 1 14-oz. can of diced tomatoes (preferably fire-roasted)
- 4 cups chicken broth
- 10 oz. chopped kale
- 2 15-oz. cans of garbanzo beans (chickpeas), drained and rinsed
- ¼ cup chopped Italian parsley
Heat oil in a large soup pot over medium-high heat. Add onion, garlic, carrots, and sausage. Cook for about 15 minutes, until sausage is browned on all sides.
Stir in the pork, tomatoes, and broth. Bring to a boil, reduce heat to medium-low, cover, and simmer for at least 1 hour, or until the pork shoulder is very tender.
Stir in kale and chickpeas and simmer, uncovered, about 20 minutes. Remove from heat and stir in parsley.
(Al-Cid recommends serving this stew with crusty bread and an ample quantity of full-bodied red wine, such as Tempranillo.)
Makes about 7 heaping 1-cup servings. Per serving: 450 calories, 21.4 g. fat, 6.3 g. saturated fat, 1.9 g. poly. fat, 9 g. mono. fat, 75.6 mg. cholesterol, 1231.2 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 535.5 mg. potassium, 35 g. carbohydrates, 9 g. fiber, 28.2 g. protein, vitamin A 72%, vitamin C 87%, calcium 12%, iron 30%