Canarian Ropa Vieja My Way

Name: Canarian Ropa Vieja My Way
Ingredients: 10 1/2 oz pork shoulder (about 300 grams); 1 1/3 cups dried chickpeas (about 250 grams); 3-4 large russet potatoes; 1 chicken leg quarter or 2 if small; 1/2 cup dry white wine (125 ml); 1 green bell pepper; 1 onion; 2 garlic cloves; 1 sprig fresh thyme; 1 bay leaf; Saffron threads; 1/2 teaspoon paprika; 1 can (14 oz) crushed tomatoes; Extra virgin olive oil; Salt

Jose Chavez @cook_151019

La Orotava Tenerife

Canarian Ropa Vieja My Way

Jose Chavez @cook_151019

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Ingredients

10 1/2 ozpork shoulder (about 300 grams)
1 1/3 cupsdried chickpeas (about 250 grams)
3-4large russet potatoes
1chicken leg quarter or 2 if small
1/2 cupdry white wine (125 ml)
1green bell pepper
1onion
2garlic cloves
1 sprigfresh thyme
1bay leaf
Saffron threads
1/2 teaspoonpaprika
1 can (14 oz)crushed tomatoes
Extra virgin olive oil
Salt

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Steps

1

The day before, soak the chickpeas in water. Drain the chickpeas and add them to a pressure cooker with enough water to cover, the pork and chicken, and a pinch of salt. Cook for 30 minutes.
2

Remove the chickpeas and meat, drain well, and shred the meat. Reserve the cooking broth.
3

While the chickpeas are cooking, finely chop the onion and green pepper. Sauté them in a pot over low heat with a splash of olive oil, then add the crushed tomatoes. In a mortar, mash the garlic cloves with a few saffron threads. Add this to the pot along with the wine, thyme sprig, bay leaf, and 1/2 teaspoon paprika. Cook for 5 minutes.
4

Add 1-2 cups of the reserved broth, the chickpeas, and the shredded meats. Cook for 10-15 minutes.
5

Cut the potatoes into small cubes, season with salt, and fry them. Add the fried potatoes to the pot and mix everything together.
6

You can also serve the stew with the fried potatoes on the side instead of mixing them in.