You will use everything but the oink in this hearty Latin American stew, which is flavored with chorizo, pancetta, root vegetables and bell pepper. Along with the pork shoulder, your butcher can supply you with the more exotic specialty cuts of meat.
INGREDIENTS (for 8 servings):
- 1 pound dry garbanzo beans
- 1 pig's tail, cut into 1 inch pieces
- 2 pig's ears, chopped
- 1 pound chorizo, sliced into chunks
- 1/2 pound pork shoulder, cubed
- 6 ounces pancetta bacon, diced
- 1 onion, chopped
- 3 carrots, coarsely chopped
- 4 stalks celery, chopped
- 6 cloves garlic, chopped
- 1 red bell pepper, chopped
- 1 1/2 teaspoons Hungarian sweet paprika
- salt and pepper to taste
Place garbanzo beans in a large container and fill with water to cover. Let soak overnight.
Drain beans and place soaked beans in a large stock pot. Add the pig's tail, pig's ears, pig's shoulder, chorizo, pancetta, onion, carrots, celery, garlic, bell pepper, paprika and salt and pepper to taste.
Fill pot with water to cover and bring to a boil. Reduce heat and let simmer until beans are tender, about 1 1/2 hours. Skim fat from liquid's surface, as needed and serve!