Cerdo De Barcelona

Transport your taste buds to the vibrant streets of Spain with Cerdo De Barcelona, a rich and flavorful Spanish pork stew that’s perfect for cozy dinners or special occasions. This hearty dish features tender, slow-simmered pork shoulder infused with the bold warmth of smoked paprika and ground cumin, complemented by the sweetness of sautéed red bell peppers and onions. Cooked in a luscious sauce of dry white wine, crushed tomatoes, and chicken broth, and studded with briny black olives, this stew is elevated further with the earthy aroma of fresh rosemary and a hint of bay leaf. Ready in just over two hours, this one-pot wonder is ideal for serving with crusty bread, rice, or roasted potatoes, making it a comforting and versatile meal. Whether you're looking to impress guests or enjoy a memorable weeknight dinner, Cerdo De Barcelona is a bold and delicious way to celebrate Spanish cuisine.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 1.5 lbs pork shoulder
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 4 garlic cloves, minced
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 0.5 cups dry white wine
• 1 cup crushed tomatoes
• 1 cup chicken broth
• 0.5 cups black olives
• 2 fresh rosemary sprigs
• 1 bay leaf
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp parsley, chopped

Directions

Step 1

Cut the pork shoulder into 2-inch cubes and pat dry with paper towels. Season with salt, pepper, smoked paprika, and ground cumin.

Step 2

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork in batches until browned on all sides, about 2-3 minutes per side. Remove and set aside.

Step 3

In the same pot, reduce the heat to medium and add the minced garlic, diced onion, and diced red bell pepper. Sauté for 4-5 minutes until softened and fragrant.

Step 4

Deglaze the pot by adding the dry white wine, scraping up any brown bits with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.

Step 5

Stir in the crushed tomatoes, chicken broth, and return the seared pork to the pot. Add the bay leaf and rosemary sprigs.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally.

Step 7

After 90 minutes, stir in the black olives and let the dish simmer uncovered for another 20-30 minutes until the sauce has thickened and the pork is fork-tender.

Step 8

Discard the bay leaf and rosemary sprigs. Adjust the seasoning with more salt and pepper as needed.

Step 9

Garnish with freshly chopped parsley and serve hot with crusty bread, rice, or roasted potatoes for a complete meal.

Nutrition Facts

Serving size	(1657.1g)

Amount per serving	% Daily Value*
Calories	2062.0

Total Fat 117.4g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 3.1g
Cholesterol 600.3mg	0%
Sodium 3939.4mg	0%
Total Carbohydrate 45.6g	0%
Dietary Fiber 11.3g	0%
Total Sugars 19.3g
Protein 170.5g	0%

Vitamin D 0IU	0%
Calcium 397.8mg	0%
Iron 17.2mg	0%
Potassium 3886.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 35.5%

Carbs: 9.5%