Ingredients to make village stew (Leon):
- 2 pig ears
- 1 pork nose
- 1 veal tongue
- 1/4 or 1/2 chicken
- 1 chicken backbone or chicken thigh
- 1/2 kg of sheep rib
- 1 piece of new bacon
- garbanzo beans
- 2 beautiful potatoes
- 1 carrot
- 1 onion
- 1 sausage
- 1 black pudding
- 1 collard greens
- 1 stuffing
How to make village stew (Leon):
- Put the onion, carrot, backbone and chicken to sauté until they turn color. Add the other ingredients little by little. It is covered with water and salt is added. If the blood sausage is tender, it is added when there are 10 minutes of cooking left. If it is hard (like the Austrian ones), it can be wrapped in silver paper and put at the beginning of cooking.
- It is put in an express pot. As soon as it boils, lower the heat and keep cooking for at least an hour and a half. Remember that you have to add salt to the stew, each one when he sees fit. I usually do it at the beginning of the stew.
- The cabbage and potatoes are cooked separately. Potatoes can be split. When everything is cooked, add a returned olive oil with paprika and garlic. Salt, of course.
- For the filling
- Loaf breadcrumbs from the day before if possible. Crushed garlic in a mortar with parsley and a couple of eggs (the number of eggs depends on the amount of bread). Everything is mixed to make a fairly thick paste. It is fried trying to keep it in shape (my grandmother made it elongated, that’s how I’ve known it, although many people do it in little balls). When it is well fried, it is added to the stew so that it takes on the entire flavor.
- At the end, remove the broth to make the soup.
