Spanish Pork Braise

Spanish Pork Braise
Photo by Noel Barnhurst

Ingredients

  • 1 tablespoon Spanish sweet paprika (pimentn dulce) or Hungarian sweet paprika
  • 3 dried ancho chiles
  • 2 tablespoons extra-virgin olive oil
  • 1 28-ounce can plum tomatoes in juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground coriander
  • 2 tablespoons tomato paste
  • + 19 more ingredients
    • 1 large onion
    • Large pinch of saffron threads
    • 2 15 1/2-ounce cans garbanzo beans (chickpeas)
    • 1 large garlic clove
    • 2 teaspoons ground cumin
    • 1 tablespoon chili powder
    • 1 tablespoon fresh thyme
    • 2 large carrots
    • 2 slices prosciutto
    • 6 2 1/2-inch-thick pork shank pieces
    • ½ pig's foot
    • 1 ¼ pounds smoked ham shanks
    • ¼ cup chopped almonds
    • 1 cup medium-dry Sherry
    • 2 cups low-salt chicken broth
    • ¼ cup fresh Italian parsley
    • 1 tablespoon grated orange peel
    • 5 large garlic cloves
    • 4 slices prosciutto

Preheat oven to 350°F. Sprinkle pork shanks and pig's foot, if using, with salt and pepper. Heat oil in heavy wide pot over medium-high heat. Working in batches, sauté shanks and foot until brown, about 12 minutes per batch; transfer to baking sheet. Add carrots, onion, garlic, and thyme to pot. ...

View full recipe at Epicurious

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