Berza Malagueña with Chorizo and Pork

Ingredients

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 200g (7 oz) chorizo, sliced 200g (7 oz) chorizo, sliced
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1/2 small cabbage, shredded 1/2 small cabbage, shredded
• 200g (7 oz) green beans, trimmed and halved 200g (7 oz) green beans, trimmed and halved
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the pork cubes and chorizo slices, and cook until browned on all sides. Remove from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, potatoes, cabbage, and green beans to the pot. Stir well to combine.
4. 4.
   Return the browned pork and chorizo to the pot. Pour in the diced tomatoes and chicken or vegetable broth.
5. 5.
   Sprinkle in the paprika, cumin, salt, and pepper. Stir to evenly distribute the spices.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the pork is tender and the flavors have melded together.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Berza Malagueña hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for maximum flavor and tenderness. Trim any excess fat before cubing.
• Chorizo — Opt for a smoky and spicy variety of chorizo to add depth of flavor to the stew.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and becomes tender.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• Allow the stew to rest for a while before serving to allow the flavors to further develop.
• This dish tastes even better the next day, so consider making it in advance for a flavorful leftover meal.
• Serve the Berza Malagueña with a dollop of sour cream or a sprinkle of grated cheese for added richness.
• Feel free to customize the vegetables based on your preference or seasonal availability.

Serving advice

Serve the Berza Malagueña in deep bowls, allowing the flavorful broth to surround the tender pork, chorizo, and vegetables. Accompany it with crusty bread to soak up the delicious juices.

Presentation advice

Garnish the Berza Malagueña with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional Spanish aesthetic.