Version from Spain
tabernero — Spain
Tabernero is a rustic Spanish stew of pork, chorizo and chickpeas, the kind of hearty plate said to have been served behind the bar of village taverns.
- 20 min
- Prep
- 100 min
- Cook
- 4
- Servings
- Easy
- Difficulty
Tabernero takes its name from the Spanish word for a tavern keeper, and names a hearty one-pot dish built on pork, cured sausage and pulses. It belongs to the broad family of Spanish bar and tavern fare meant to be filling, inexpensive and easy to keep warm through service.
It is reported in connection with Spain generally rather than tied to a single town, in keeping with a dish whose record comes mainly from open data sources rather than a fixed regional account. Dishes of this kind are commonly associated with taverns that fed working customers alongside a glass of wine.
Pork shoulder and chorizo are browned in olive oil with onion and garlic, then paprika, bay leaf and chickpeas are added along with potatoes and enough stock or water to cover. The pot is left to simmer slowly until the meat is tender, the potatoes soft, and the broth reduced to a thick, reddish stew.
Some versions swap chickpeas for lentils or white beans, or add a slice of blood sausage or pig's ear for extra body; seasoning and the ratio of broth to solids vary by household. It is said to be best eaten with a piece of bread to mop up the sauce, though such details rest on general custom rather than a fixed record.
Preparation
Brown the pork shoulder and sliced chorizo in olive oil with the chopped onion and garlic.
Stir in the smoked paprika and bay leaves and cook briefly until fragrant.
Add the soaked chickpeas and diced potatoes to the pot.
Pour in the stock or water until everything is just covered.
Simmer gently for about an hour and a half, until the meat is tender and the chickpeas are soft.
Season to taste and serve hot with bread.
