Galician Pork and Vegetable Stew

Course Main Dishes

Ingredients in this Recipe

1 1 1/2 pound rack baby back pork ribs, cut into 3 rib sections
1 1 pound smoked ham shank
1 1/2 cups dried garbanzo beans* (chickpeas; about 9 1/2 ounces)
1 pound fully cooked smoked Spanish chorizo,** cut into 1/2 inch thick rounds
1 pound kale (2 large bunches), center ribs removed, cut crosswise into 3/4 inch wide strips (about 16 cups)
1 pound skirt steak, cut crosswise into 8 pieces
1 to 1 1/4 pounds ham, cut into 3 x 2 x 3/4 inch pieces
16 cups water
3 pounds 3 inch diameter white skinned potatoes, peeled, halved
5 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1 inch pieces
8 ounces 1/3 inch thick slices pancetta (Italian bacon), coarsely chopped

See Full Recipe at Epicurious