A taste of Galicia, Spain—straight from my kitchen.
Sometimes the best meals are the ones that look incredibly simple on paper.
This Galician Pork Stew is exactly that.
A big pot filled with pork ribs, ham, pork hocks, steak, andouille, pancetta, garbanzo beans, potatoes, leeks, and kale, all simmered together in a deeply flavorful broth. It’s rustic, old-world cooking at its best.
And before you hear the words boiled meat and decide this isn’t for you—you’re wrong. 😂
The meat was absolutely delicious.
Every piece took on the flavor of that beautiful broth while still retaining its own character. The garbanzo beans became tender and creamy, the potatoes soaked up all that savory goodness, and the kale added a little freshness to an otherwise incredibly hearty bowl.
It’s the kind of meal that makes you want a big piece of crusty bread on the side.
A Little Taste of Galicia
Galicia, in northwestern Spain, is known for its hearty, rustic cooking. This stew is inspired by cocido gallego, a traditional Galician dish that brings together an assortment of meats, vegetables, potatoes, and legumes in one comforting meal.
It’s old-world food—simple ingredients, slow cooking, and absolutely no need to make things complicated.
I did make a few adjustments of my own, including using andouille and Denver steaks. And, of course, I added plenty of garlic and smoked paprika because that’s how I cook.
The result?
Amazing broth. Tender meat. Creamy garbanzos. Delicious vegetables.
Basically, a Sunday family meal in a bowl.
Perfect for a Weekend Family Meal
This recipe makes a big pot—about 10 to 12 servings—so it’s perfect when you’re feeding a crowd.
Or, if you’re like me, you’ll make way too much.
And that’s exactly what happened.
The good news? This stew freezes beautifully, so the leftovers went straight into the freezer for another cold-weather meal.
One little change I would make next time: cut the ham into larger chunks. The smaller pieces cooked a little more than I would have liked, although they were still delicious.
And that’s the beauty of a recipe like this. You make it once, learn what you’d change, and the next pot gets even better.
Ingredients
- 1 pound dried garbanzo beans
- 1½-pound rack baby back pork ribs, cut into 3-rib sections
- 1 to 1¼ pounds ham, cut into approximately 3 x 2 x ¾-inch pieces
- 1-pound smoked pork hock
- 1 pound fully cooked andouille sausage or Spanish chorizo (not Mexican), cut into ½-inch-thick rounds
- 1 pound Denver or skirt steak, cut crosswise into 8 pieces
- 8 ounces pancetta, coarsely chopped
- 1 heaping tablespoon beef soup base
- 16 cups water
- 3 large leeks, halved lengthwise and cut crosswise into 1-inch pieces
- 2 pounds white-skinned potatoes, peeled and halved
- 10–12 ounces kale, chopped, with center ribs removed
- 4 garlic cloves, peeled
- Garlic powder, to taste
- Smoked paprika, to taste
- Garlic powder, to taste
- Salt and pepper, to taste
How to Make Galician Pork Stew
1. Soak the Garbanzo Beans
Place the dried garbanzo beans in a large bowl and cover with water by about 2 inches.
Let them soak overnight.
Drain and rinse before using.
2. Start the Stew
Place the pork ribs, ham, pork hock, andouille, steak, and pancetta into a large heavy pot.
Add the 16 cups of water and bring everything to a boil.
Add the drained garbanzo beans, garlic cloves, beef soup base, and leeks.
Season with smoked paprika and garlic powder.
Reduce the heat to medium-low and partially cover the pot.
Let everything simmer for about 1 hour, adjusting the heat as necessary to maintain an active simmer, until the garbanzo beans are tender.
3. Add the Potatoes and Kale
Add the potatoes and chopped kale to the pot.
Continue simmering for approximately 40 minutes, or until the potatoes are tender.
Taste the broth and adjust the seasoning with salt, pepper, smoked paprika, garlic powder, or whatever else you think it needs.
4. Serve
This is one of those meals where everyone can make their bowl their own.
Spoon some of the garbanzo beans, potatoes, kale, and broth into a bowl and add your choice of meats.
Serve piping hot.
And don’t forget the bread.
My Tips
Cut the ham into bigger pieces.
I found that the smaller pieces cooked a little more than I wanted. Bigger chunks will hold up better throughout the long simmer.
Don’t be afraid of all that meat.
It may sound like a lot, but this is what gives the broth its incredible depth of flavor.
Taste the broth before serving.
The meats and pancetta bring plenty of seasoning to the pot, so wait until the end to adjust the salt.
Make the whole pot.
Yes, it makes a lot. That’s intentional! Serve it to the family, enjoy the leftovers, and freeze the rest.
The Bottom Line
This Galician Pork Stew is hearty yet surprisingly light, incredibly flavorful, and wonderfully rustic.
It’s not fancy.
It’s not complicated.
It’s just good, old-fashioned food—the kind of food that has been bringing people to the table for generations.
And if you’re still thinking, But isn’t it basically boiled meat?
I’ll say it again:
You’re wrong. 😂
The meat was delicious.
And that broth?
Absolutely amazing.
Buen provecho—and a little ¡viva Galicia! from this Jersey girl.
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