Ingredients with Measurements:
- 1 botillo (cured pork sausage)
- 1 pound pork shoulder, cut into chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup white wine
- 4 cups water
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, add the botillo and enough water to cover it. Bring to a boil and let it cook for 15 minutes.
2. Remove the botillo from the pot and let it cool. Once it's cool enough to handle, remove the skin and slice it into rounds.
3. In the same pot, add the pork shoulder and cook until browned on all sides.
4. Add the onion, garlic, carrots, and celery. Cook until the vegetables are soft.
5. Pour in the white wine and let it reduce by half.
6. Add the water, bay leaf, and sliced botillo. Bring to a boil and then reduce the heat to low.
7. Let the stew simmer for 2-3 hours, or until the pork is tender.
8. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- You can use any type of white wine you prefer.
- If you can't find botillo, you can use chorizo or any other cured pork sausage.
Variations:
- You can add potatoes or other vegetables to the stew.
- You can also add beans or chickpeas for extra protein.
Tips and tricks:
- Make sure to remove the skin from the botillo before slicing it.
- Browning the pork shoulder before adding the vegetables will give the stew more flavor.
- Letting the white wine reduce before adding the water will intensify the flavor of the stew.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the botillo stew in bowls with crusty bread on the side.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve with a glass of white wine.
Suggested side dishes:
Crusty bread, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the stew is too thick, add more water or broth.
- If the stew is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Botillo is a traditional dish from the region of El Bierzo in Spain. It's made with pork meat and is usually served with potatoes and greens.
Flavor profiles:
The botillo stew is savory and slightly smoky, with a hint of sweetness from the white wine.
Serving suggestions:
Serve the botillo stew as a main course for a cozy dinner at home.
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Region: Spanish