This morning a thick, chilly fog bank settled on the northern central valley and didn’t lift until after 10. We actually made this stew in early summer, but it was too hot in most of the country to post it. But it looks like the 80 degree days we’ve been having this last month are finally behind us, and now is the time for a warm, spicy, hearty stew. This pork stew is inspired by the flavors of Spain, with chunks of pork shoulder, chickpeas, olive oil, garlic, parsley and paprika. Smoked paprika too, which adds just a touch of smokey flavor to the stew. If there is a fatty side to a chunk of pork, put that side down on the pan to help render out the fat. Sprinkle a little salt over the pork as it cooks. Once browned, set aside to a bowl. Add the chopped onions and carrots to the pan. Stir well and scrape up any bits from the bottom of the pot. Cook over medium-high heat until the onions start to brown. Add the chopped garlic and cook for another minute. Bring to a simmer and cook for at least 2 hours, or until the pork shoulder is melt-in-your mouth tender. Add the chickpeas and parsley, stir well and adjust salt to taste. Cook for 5 minutes further. Excellent served with crusty bread and red wine. Basque Lamb Stew here on Simply Recipes Paprika Chicken with Chickpeas here on Simply Recipes Spanish Chilindron Stew - from Hunter Angler Gardener Cook
