Cocido with Pork Ears

⏳ Time

2 hours 10 minutes

🥕 Ingredients

🍽️ Servings

Description

A hearty Castilian peasant dish – a similar version is served in Segovia at a family-run eatery that has been feeding people for four hundred years. To save costs, you can substitute the jamón with smoked ham and the chorizo with any firm smoked sausage with red pepper.

Ingredients

Pork Neck - 2 pieces
Jamón - 5.3 oz
White Beans - 17.6 oz
Chorizo - 3.5 oz
Chinese green beans - 7.1 oz
Onion - 1 head
Garlic - 1 piece
Tomatoes - 10.6 oz
Mild Chili Spice - 1 piece
Wheat Flour - 1 tablespoon
Olive Oil - 1 tablespoon
Parsley - 1 bunch
Bay leaf - 3 pieces
Salt - to taste

Step by Step guide

Step 1

Soak the beans (very large ones, such as Lima beans or similar) in a large amount of unsalted water for twelve hours. The water should be at least three times the volume of the beans.

Step 2

Put the beans to cook together with finely chopped pork ears (you can use just one if it's very large). For added flavor, you can also include a small pig's tail and hoof, if available. When the beans have softened, add finely chopped ham and chorizo, as well as a bay leaf.

Step 3

For the dressing, heat olive oil in a saucepan, add finely chopped onion, chili pepper, and garlic, and sauté covered for a short while. Then sprinkle with flour and cook a little longer. Add peeled tomatoes (canned, pre-peeled ones can be used) and a little water to create a thick sauce. Add the green beans and season with salt.

Step 4

Add the dressing to the beans. Simmer the stew on low heat for another twenty minutes, adding water and salt if needed. Before serving, sprinkle with chopped parsley leaves.