Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

2. 2

   Sear 700 grams of Iberian pork loin cubes, seasoned with 1 teaspoon of salt and 0.5 teaspoon of black pepper, until browned on all sides, then remove them from the pot and set aside.

3. 3

   Add 1 large diced onion, 4 minced garlic cloves, and 1 large diced red bell pepper to the same pot and sauté for 8 minutes until softened, scraping up any browned bits from the bottom.

4. 4

   Stir in 1 tablespoon of smoked paprika, 2 whole star anise pods, 2 bay leaves, and 1 sprig of fresh rosemary, cooking for 1 minute until fragrant.

5. 5

   Pour in 200 ml of dry red wine, scraping the bottom of the pot to deglaze, and simmer for 3 minutes until the liquid has reduced by half, then add 400 grams of crushed tomatoes and 400 ml of chicken broth.

6. 6

   Return the seared pork to the pot, bring the mixture to a gentle simmer, then cover and cook for 1.5 hours, stirring occasionally.

7. 7

   Add 200 grams of cooked and peeled chestnuts to the stew and continue to simmer, uncovered, for another 30 minutes, allowing the sauce to thicken slightly.

8. 8

   Remove the star anise pods, bay leaves, and rosemary sprig before serving the rich Iberian pork stew with crusty bread.