Cerdo De Barcelona
Transport your taste buds to the vibrant streets of Spain with Cerdo De Barcelona, a rich and flavorful Spanish pork stew that’s perfect for cozy dinners or special occasions. This hearty dish features tender, slow-simmered pork shoulder infused with the bold warmth of smoked paprika and ground cumin, complemented by the sweetness of sautéed red bell peppers and onions. Cooked in a luscious sauce of dry white wine, crushed tomatoes, and chicken broth, and studded with briny black olives, this stew is elevated further with the earthy aroma of fresh rosemary and a hint of bay leaf. Ready in just over two hours, this one-pot wonder is ideal for serving with crusty bread, rice, or roasted potatoes, making it a comforting and versatile meal. Whether you're looking to impress guests or enjoy a memorable weeknight dinner, Cerdo De Barcelona is a bold and delicious way to celebrate Spanish cuisine.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1.5 lbs pork shoulder
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 4 garlic cloves, minced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 0.5 cups dry white wine
- 1 cup crushed tomatoes
- 1 cup chicken broth
- 0.5 cups black olives
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley, chopped
Instructions
Cut the pork shoulder into 2-inch cubes and pat dry with paper towels. Season with salt, pepper, smoked paprika, and ground cumin.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork in batches until browned on all sides, about 2-3 minutes per side. Remove and set aside.
In the same pot, reduce the heat to medium and add the minced garlic, diced onion, and diced red bell pepper. Sauté for 4-5 minutes until softened and fragrant.
Deglaze the pot by adding the dry white wine, scraping up any brown bits with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
Stir in the crushed tomatoes, chicken broth, and return the seared pork to the pot. Add the bay leaf and rosemary sprigs.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally.
After 90 minutes, stir in the black olives and let the dish simmer uncovered for another 20-30 minutes until the sauce has thickened and the pork is fork-tender.
Discard the bay leaf and rosemary sprigs. Adjust the seasoning with more salt and pepper as needed.
Garnish with freshly chopped parsley and serve hot with crusty bread, rice, or roasted potatoes for a complete meal.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.2 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
