678. SPANISH FABADA

serves 6

2 medium pork chops, with bones
8 strips thick sliced bacon, chopped
1 (10 oz) dried hot chorizo, cut in 1/4"-inch slices
salt to taste
pepper to taste
2 tablespoons olive oil
1 cup white onion, diced
1 cup leeks (white parts only), minced
3 cups (cooked) white beans
3 cups low sodium chicken broth (gluten-free, if desired)
2 bay leaves
1 teaspoon Spanish sweet paprika (optional)

Ingredient Options: For a slightly less piquant stew, use fresh chorizo sausage rather than the dry, cured version, which is heavier on the seasonings.

Cut the pork off the bones, setting aside with bone to flavor the stew. Cut the pork into 1/2-inch bite-sized pieces.

In medium-sized pot, cook the bacon over medium heat until lightly brown, about 4 minutes. Remove bacon pieces and reserve. Add chorizo to the pan and cook in the remaining bacon fat until lightly browned, caramelized and slightly smoking, about 4 minutes. Take chorizo out and reserve. Sprinkle pork chop cubes with salt and pepper to taste. Add to pot and cook for about 5 minutes or until slightly brown, Remove and reserve.

Discard about half of the fat drippings but leave any solids in the pan. Add the olive oil, onions and leeks. Saut� until translucent but not brown, about 6 minutes.

Place half of the white beans in a blender along with 2 cups of the chicken stock and blend until smooth. Add bean puree and the bay leaves to the saut�ed leeks and onions. Add the remaining rinsed beans as well as the bacon, chorizo, diced pork and pork bones. Add one more cup of chicken stock. Cook on medium heat, uncovered, until boiling, about 15 minutes, stirring from the bottom from time to time. Add the paprika if using. Season with salt and pepper to taste - remember the meats are already fairly salty.

Reduce heat to low, and cook uncovered, stirring occasionally for another 20 minutes. Remove bay leaves and pork chop bones before serving in deep bowls.

NOTE: For a thicker Fabada, cook for slightly longer. For thinner, add some more chicken stock. Add a drizzle of olive oil over the Fabada in each bowl, if desired.


courtesy of: Whole Foods Market