Pork and Chorizo Stew with Peppers (Carcamusa)
- Makes4 servings
- Cook Time1 hour
- Active time plus cooling35 minutes active
- 2
Carcamusa, a Spanish tapas dish, traditionally calls for three different types of pork—fresh pork, cured ham and chorizo—all simmered with seasonal vegetables in tomato sauce. To simplify our weeknight version, we skipped the ham and opted for jarred roasted red peppers. If you can find jarred piquillo peppers from Spain, use an equal amount in place of the roasted peppers; their flavor is slighter deeper, sweeter and more intense. Serve the dish with slices of grilled rustic bread.
Don't use Mexican chorizo, which is a fresh sausage, in place of the Spanish chorizo called for here. Spanish chorizo is dry-cured and therefore has a firm, sliceable texture similar to salami.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.