CANARY ISLAND ROPA VIEJA

I first found this recipe in Saveur magazine in March 2012.  There were two recipes, one Cuban and one Canary Island.  They were similar in some ways, but this one has become our favorite.  The mixture of proteins (chicken, pork and beef) makes it somehow more complex.  This is a good hearty stew, so think winter-time.  And like most stews, the flavor just keeps getting better as you eat the leftovers.

Ingredients:  

4 oz bacon, roughly chopped

1 lb flank steak, cut into 1 1/2-inch thick strips

1 lb pork shoulder, cut into 2” pieces

Kosher salt and black pepper, to taste

1 large yellow onion, thinly sliced (optional)

1 green bell pepper, stemmed, thinly sliced

1 dried chile de arbol, stemmed

1 Tbsp ground cumin

1 Tbsp paprika

3 cloves garlic, thinly sliced

½ cup dry white wine

2 cups beef stock

1 16-oz can crushed tomatoes

½ cup golden raisins

1 16-oz can chickpeas, rinsed and drained (also called garbanzo beans)

3 Tbsp finely chopped fresh oregano

3 Tbsp finely chopped fresh parsley

Render bacon in a 6-qt. Dutch oven over medium-high heat.  

Transfer bacon to a plate, leaving fat in pot.  Season steak, pork and chicken with salt and pepper.  Working in batches, cook until browned on both sides, about 6 minutes; transfer to plate.   

See the lovely caramelization going on here:

Add onion, pepper, and chile; cook until soft, about 4 minutes. 

Return bacon and meats to pot with stock and tomatoes; boil.  Reduce heat to  medium-low; cook, covered, until all meat is very tender, 2-3 hours.  Remove meats and shred (discard chicken bones); return to pot with raisins and chickpeas.  Cook until sauce is slightly thickened, about 8 minutes.  Stir in oregano and parsley before serving.

Serve over rice or with crusty bread.

Makes 8 servings.